Llubav’s Green Spaghetti

One of the nicest things that happened when I first met Grace was meeting her friends, including Llubav, a gifted artist and a mother of two. This green spaghetti, inspired by her cousin Shuggie, is one of Llubav’s go-tos. It’s a winner and is great for weeknight cooking since you don’t have to chop a thing! You just blend some spinach, torn kale, fresh basil, and garlic with feta, cream cheese, and olive oil to make a fresh but also rich sauce that wraps itself around spaghetti. I use whole wheat spaghetti here not only because it’s got a bit more nutritional bang for its buck, but also because its nuttiness really goes so well with the sauce. The sauce would also be good stirred into rice or crushed boiled potatoes. You could add a package of frozen peas or broccoli to the pasta pot at the end of cooking for another dose of vegetables (without any chopping). You could also top each portion with a fried egg for a boost of protein. Thank you, Llubav, for sharing it.