Healthy Spinach Spaghetti with Toasted Sunflower Seeds
35 minutes
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About Healthy Spinach Spaghetti with Toasted Sunflower Seeds
Craving a vibrant, healthy meal that's both quick and delicious? This spinach spaghetti is your answer! Imagine twirling pasta coated in a creamy, verdant sauce, each bite bursting with fresh flavor.This dish isn't just about taste; it's packed with nutrients too. The spinach sauce effortlessly blends into the pasta, creating a satisfying meal that's perfect for busy weeknights or a leisurely lunch. Toasted sunflower seeds add a delightful crunch and boost the nutritional power. Trust me, this recipe will quickly become a family favorite!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Pasta
- 1 package Spaghetti
Sauce
- 100 gm Spinach washed
- 1 clove Garlic finely chopped
- 2 tbsp Olive Oil
- 1/4 tsp Carom Seeds ajwain
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground, or to taste
- 1/2 cup Quick-Melt Cheese grated
Topping
- 1 tbsp Sunflower Seeds
Instructions
- Cook the spaghetti according to package directions in salted boiling water. Adding salt to the pasta water seasons the pasta itself.
- Blanch the spinach in boiling water for 1-2 minutes until wilted. Immediately plunge the spinach into ice water to stop the cooking process and preserve its vibrant green color.
- Drain the spinach well and puree until smooth.
- Heat the olive oil in a pan over medium heat. Add the carom seeds and garlic, and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Add the spinach puree to the pan and cook for 2-3 minutes, stirring occasionally. Stir in half of the grated cheese until melted and smooth.
- Add the cooked spaghetti to the spinach sauce and toss gently to coat. Season with salt and pepper to taste.
- Serve immediately, topped with the remaining grated cheese and toasted sunflower seeds for added crunch.
Recipe Notes
Good To Know
- For a silkier spinach sauce, blend the cooked spinach with a splash of the pasta’s cooking water before combining with the spaghetti; this starchy liquid will help the sauce cling better to the noodles and enhance creaminess.
- If you’d like to make the dish dairy-free or vegan, substitute the cheese with a plant-based alternative or use nutritional yeast for a cheesy flavor without dairy.
- To boost the crunch factor, lightly toast the sunflower seeds in a dry skillet for 2-3 minutes until golden and aromatic before sprinkling them over the plated pasta.
- For a vibrant presentation, reserve a handful of small spinach leaves and scatter them over the finished dish along with a drizzle of good-quality olive oil and a few flakes of red chili for extra color and a spicy kick.
Expert Tips
- Wilting the spinach directly in the hot pasta water saves time and an extra pan.
- Adding a squeeze of lemon juice brightens the flavors of the spinach and complements the sunflower seeds.
- Don't overcook the pasta; it should be al dente for the best texture.
Storage Instructions
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth to prevent drying.
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Recipe Nutrition
Calories: 796kcalCarbohydrates: 90gProtein: 72gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 9.3gMonounsaturated Fat: 18.6gSodium: 1710mgFiber: 55gSugar: 10g
Kanwaljeet Chhabra
Articles: 80
6 Comments
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Absolutely delicious! Can’t wait to try it.
This looks so good! Appreciate the share.
This is so tempting! Can’t wait to cook it.
Looks so good! Can’t wait to try it.
Absolutely fantastic! Thanks for the recipe.
Hello Kanwaljeet… I am falling in love with your recipes. They are quite innovative and different. Love the way to describe each recipe.