An easy, creamy spinach spaghetti sauce that comes together while the pasta is cooking! Silky smooth with the richness of parmesan and the freshness of basil and lemon, this sauce packs in a huge dose of healthy greens. Mix with cherry tomatoes for the perfect contrasting sweetness.
400g(14oz)cherry tomatoes (you can get away with less than this)
Set the pasta cooking according to package instructions.
Heat a glug of olive oil in a saucepan over medium heat. Add the garlic, lemon zest and spinach and stir fry briefly until it wilts a little and turns bright green. You may need to do this in batches. It doesn't matter too much if the garlic is still a little raw when the spinach is finished - it's nice to get a good punch of garlic in here.
Add spinach to a blender with the cheese, lemon juice, basil and salt and pepper to taste. Blend until smooth and creamy.
Once the pasta is ready, drain (reserving some of the cooking water) and toss the sauce through. If it's too thick, you may wish to add a little extra olive oil and/or pasta cooking water to loosen it up.
Toss the cherry tomatoes through the spaghetti.
Serve immediately, with a little extra cheese on top if desired.