Green Noodles

Olivia Milana

In the amount of time it takes to cook your favorite pasta, you can get these tasty and nutritious green noodles to the table.

Prep Time 10

Cook Time 10

Servings5

1 lb. linguine or any pasta of choice (W, if whole grain pasta)
2 cups baby spinach (W)
1 cup fresh basil
¾ cup queso fresco cubed (can be substituted with queso blanco, cotija cheese, mild feta cheese, paneer or tofu)
3 cloves garlic peeled (W)
½ shallot peeled (W)
¼ cup walnuts can be substituted with toasted breadcrumbs
¼ cup olive oil
¼ cup evaporated milk can be substituted with any dairy or non-dairy milk (W, if regular cow's milk or soy milk)
1 tsp. Salt and pepper
½ tsp. freshly ground black pepper

Cook pasta according to package directions.
While pasta cooks, in a blender or food processor, add spinach, basil, queso fresco, garlic cloves, shallot, walnuts, olive oil, evaporated milk, salt and pepper. Blend for 1 minute, stopping occasionally to scrape down the slides of the blender, making sure all of the ingredients are fully incorporated. The sauce should appear bright green and smooth.
When pasta is fully cooked, reserve up to ½ cup of starchy pasta water, then drain the pasta well.
Turn off the burner and return the pasta to the pot.
Pour sauce over the pasta and stir until the pasta is well coated. If needed, add starchy pasta water, a tablespoon at a time, to thin the sauce.

This recipe serves approximately 4 to 6 people.
Garnish the pasta with some extra cheese and serve alongside fresh cherry tomatoes and your favorite protein.
The sauce can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.