Super Green Spaghetti

5.33 oz Ronzoni Healthy Harvest Whole Wheat Spaghetti Noodles (by WELLONMYWAY)
5 serving Garlic, cooked (1 clove / serving)
50 grams Spinach, fresh
150 gram Cavolo Nero (by EMSR2D2)
0.33 cup Kraft Shredded Parmesan Cheese Natural Cheese
1.5 tbsp Extra Virgin Olive Oil

Gook pasta in a pan of boiling salted water according to package instructions. Meanwhile, peel the garlic. Tear The stems out of the cavolo and spinach, and discard, adding the leaves and the garlic to the pasta for 5 minutes. Pour 1.5 tablespoons of extra virgin olive oil into a blender, then the finely grated Parmesan cheese. Use tongs to carefully transfer the cavolo and spinach leaves and garlic straight into the blender and blitz for a few minutes until super smooth. Taste and season to perfection with sea salt and black pepper.

Drain the pasta, reserving a mugful of cooking water. Return it to the pan and toss with the vibrant green sauce, loosen with a splash of reserved cooking water, if needed, than divide between your plates. Dot over with ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in. (I did not include the extra EVO or ricotta in my recipe so it is not included in the nutrition stats)

Serving Size: 2 large servings

Number of Servings: 2

Recipe submitted by SparkPeople user HAPPYAT110-113.