My family loves spaghetti and I wanted to create a fun twist on the traditional pasta dish by using a fresh collard greens pesto sauce. Collard greens are full of vitamins, minerals, omega-3’s and help prevent many chronic diseases. I enjoy using them in many ways like falafels, tacos, and juices.
This pesto sauce gets its vibrant green color from the collard greens as well as spinach, while basil, parsley, garlic, and olive oil provide rich flavor. Combining this delicious pesto sauce with fresh-cooked brown rice spaghetti along with roasted cherry tomatoes, toasted pine nuts, and lemon zest create a really unique take on traditional spaghetti.
What a great way to get a full serving of nutritious leafy greens in a meal that even the kids will love!
2 cups spinach
1 cup collard leaves chopped
2 garlic cloves
1/4 cup olive oil
1/4 cup pine nuts toasted
1/4 cup fresh basil leaves
2 tbsp parsley chopped
Salt to taste
Crushed black pepper to taste
1 cup cherry tomatoes
1 packet brown rice spaghetti
Make a pesto by blending spinach, collard, pine nuts, olive oil, garlic, basil, salt and pepper in a blender until smooth.
Boil the brown rice noodles until cooked. Once the noodles are tender, drain them under running cold water to stop the cooking process. Drizzle a little olive oil so they don't stick together.
Roast the cherry tomatoes in the oven with a drizzle of olive oil and pinch of salt.
Toss the spaghetti in the prepared pesto sauce. Add himalayan rock salt, crushed black pepper, and lemon zest.
For plating, place the spaghetti in a serving bowl, top them with roasted tomatoes, toasted pine nuts, chopped basil, parsley, and a drizzle of olive oil.
This dish is best when served fresh and hot.
Enjoy with a side of whole grain toast!