|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 11mg||53%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
South American tallarines verdes (green noodles) have a green pasta sauce made with both spinach and basil, similar to a pesto sauce. The sauce also has lots of queso fresco cheese and is creamier than traditional pesto sauce.
These noodles might just become a staple around your house as they're so good and so easy to make. Simply cook the pasta, make the sauce, and then toss them together. In about 30 minutes, this dish can be on the table, making it perfect for a weeknight dinner.
Serve these delicious noodles as a main course with boiled yellow potatoes and green beans, or as a side dish to accompany steak or chicken.
“The sauce was so flavorful with a perfect consistency. The color was a beautiful vivid green, and the sauce clung nicely to the pasta with the perfect sauce to pasta ratio. Next time I make this, I’ll garnish with a bit of fresh hot red chili rings.” —Diana Andrews
Kosher salt, to taste
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
3 cups packed spinach, about 4 1/2 ounces
1 cup packed basil leaves, about 1 ounce
1/2 cup crumbled queso fresco cheese
1/2 cup milk, more if needed
1 pound pasta, such as spaghetti, fettuccine, or linguine
2 tablespoons unsalted butter
Freshly ground black pepper, to taste
Gather the ingredients.
Bring a large pot of well-salted water to a boil.
Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Sauté the onion and garlic until soft and fragrant, about 2 minutes. Remove from heat and set aside.
Add the spinach, basil, cheese, and milk to a blender and process, working in batches if necessary, until smooth.
Add cooked onions and garlic to the blender and continue to process, adding a little more milk if necessary, until you have a smooth mixture. Reserve the skillet, you will use it again.
Cook the pasta until al dente according to package directions.
While the pasta is cooking, melt the butter in the reserved skillet. Pour the sauce from the blender into the skillet and cook, stirring constantly, until the sauce is just heated through, 3 to 4 minutes. Keep the sauce warm.
Drain the pasta, add it back to the pot and toss with the sauce. Season with salt and pepper if needed. Serve immediately.
- Sprinkle Parmesan cheese or crumbled queso fresco on top of the plated noodles.
- Add 1/4 cup walnuts or pine nuts to the blender when processing the spinach and basil leaves for additional texture and flavor.
How to Store
Any leftovers of this dish should be placed in an airtight container and stored in the refrigerator. It should be eaten within one to two days.