- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2023
In large saucepan of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Reserving 1/2 cup of cooking water, drain pasta.
Meanwhile, in large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring often, for 5 minutes. Add wine; cook until evaporated, about 2 minutes. Add spinach, in batches, and cook, stirring often, until wilted, about 2 minutes. Season with salt and pepper. Transfer spinach mixture to blender; add basil, lemon zest and juice, and cream and purée until smooth.
Pour purée into skillet. Add pasta and toss, adding enough of the reserved cooking water to evenly coat pasta. Reheat for
1 minute. Sprinkle with Parmesan, hot pepper flakes and basil leaves, if using.
Change it up
For a vegan version of this recipe
Replace the 35% whipping cream with the same amount of creamy soy beverage (such as Belsoy) and top with vegan parmesan “cheese” product instead of Parmesan cheese.
Nutritional facts PER SERVING
- Iron 4.1 mg
- Fibre 4 g
- Sodium 250 mg
- Sugars 4 g
- Protein 15 g
- Calories 515
- Total fat 15 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 78 g