18 Delicious Green Spaghetti Recipes Amazing

Dive into a world where pasta meets vibrant greens in our roundup of 18 Delicious Green Spaghetti Recipes! Whether you’re craving a quick weeknight dinner, a seasonal delight, or a comforting bowl of goodness, these recipes are sure to inspire. From pesto-packed to spinach-infused, each dish is a celebration of flavor and color. Keep scrolling to find your next favorite meal!

Green Spaghetti with Pesto Sauce

Ready to dive into a dish that’s as vibrant in color as it is in flavor? Green Spaghetti with Pesto Sauce is a delightful twist on classic pasta, combining the freshness of basil with the richness of Parmesan. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 8 oz spaghetti (I find that thin spaghetti works best for this light sauce)
• 2 cups fresh basil leaves (packed, because more basil means more flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup pine nuts (toasted lightly for a deeper flavor)
• 2 garlic cloves (freshly minced for that sharp kick)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (to balance the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: The water should taste like the sea to properly season the pasta.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, combine basil, olive oil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Tip: Pulse until smooth but still slightly textured for the best pesto consistency.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water.
5. Return the spaghetti to the pot and mix in the pesto sauce, adding reserved pasta water as needed to reach your desired sauce consistency.
6. Serve immediately, garnished with extra Parmesan cheese.

Absolutely delightful, the Green Spaghetti with Pesto Sauce offers a creamy texture with a bright, herby flavor. Try serving it with a side of grilled chicken or a crisp white wine for a complete meal.

Creamy Avocado Green Spaghetti

Preparing a delicious and nutritious meal doesn’t have to be complicated, and this Creamy Avocado Green Spaghetti is proof of that. Perfect for beginners, this recipe guides you through each step to ensure a flavorful outcome.

Ingredients

• 8 oz spaghetti (I like to use whole wheat for extra fiber)
• 2 ripe avocados (the creamier, the better!)
• 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
• 2 cloves garlic (minced, for that punchy taste)
• 1/4 cup fresh basil leaves (torn, for a fragrant touch)
• 1 tbsp lemon juice (freshly squeezed, to brighten up the dish)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, for the best flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water flavors the pasta from the inside out.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, halve the avocados, remove the pits, and scoop the flesh into a blender.
4. Add the olive oil, minced garlic, basil leaves, lemon juice, salt, and black pepper to the blender.
5. Blend on high until the mixture is smooth and creamy, about 1 minute. Tip: If the sauce is too thick, add a tablespoon of pasta water to thin it out.
6. Drain the spaghetti, reserving 1/2 cup of the pasta water.
7. Return the spaghetti to the pot and pour the avocado sauce over it. Toss to coat evenly, adding reserved pasta water as needed to reach your desired consistency.
8. Serve immediately. The creamy texture and vibrant green color make this dish a feast for the eyes, while the combination of avocado and garlic offers a rich, yet fresh flavor profile. Try garnishing with extra basil leaves or a sprinkle of red pepper flakes for an added kick.

Green Spaghetti with Spinach and Garlic

This vibrant dish combines the freshness of spinach with the boldness of garlic, creating a pasta that’s as nutritious as it is delicious. Perfect for a quick weeknight dinner or a fancy weekend brunch, it’s sure to impress.

Ingredients

• 8 oz spaghetti (I love using whole wheat for extra fiber)
• 3 cups fresh spinach, tightly packed (baby spinach works best for its tenderness)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp red pepper flakes (adjust based on your heat preference)
• 1/4 cup grated Parmesan cheese (freshly grated melts better)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Add the fresh spinach to the skillet, stirring gently until just wilted, about 2 minutes. Tip: Wilt the spinach in batches if your skillet is small.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce.
5. Add the drained spaghetti to the skillet with the spinach and garlic. Toss to combine, adding reserved pasta water a little at a time until the sauce coats the pasta nicely.
6. Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Tip: For extra richness, add a splash of cream or a knob of butter at this stage.

Just like that, you’ve got a plate of green spaghetti that’s bursting with flavor and color. The pasta should be perfectly coated in a light, garlicky sauce, with the spinach adding a fresh contrast. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up any remaining sauce.

Spicy Green Spaghetti with Jalapenos

Here’s a dish that brings a vibrant kick to your pasta night—Spicy Green Spaghetti with Jalapenos. Perfect for those who love a little heat with their carbs, this recipe is straightforward yet packed with flavor.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut variety for better sauce adherence)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 2 jalapenos, thinly sliced (remove seeds for less heat, if you prefer)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I like to use sea salt for its subtle crunch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the jalapenos and garlic, sautéing until fragrant, about 2 minutes. Tip: Keep the heat medium to avoid burning the garlic.
3. Reduce the heat to low and stir in the heavy cream, allowing it to warm through without boiling, about 1 minute. Tip: A gentle heat prevents the cream from separating.
4. Drain the spaghetti, reserving 1/4 cup of the pasta water. Add the spaghetti to the skillet with the jalapeno cream sauce.
5. Toss the spaghetti in the sauce, adding the reserved pasta water a little at a time until the sauce coats the pasta nicely. Tip: The starchy pasta water helps the sauce cling to the spaghetti.
6. Remove from heat and stir in the Parmesan cheese until melted and the pasta is evenly coated.
7. Season with salt to taste and serve immediately, garnished with extra Parmesan if desired.

You’ll love the creamy texture with a spicy kick from the jalapenos in every bite. Try serving it with a side of garlic bread to scoop up any extra sauce.

Green Spaghetti Carbonara with Peas

When you’re craving something creamy yet fresh, this Green Spaghetti Carbonara with Peas is your answer. It’s a twist on the classic that brings a vibrant color and a slight sweetness to the table.

Ingredients

• 8 oz spaghetti (I like to use whole wheat for a nuttier flavor)
• 1 cup frozen peas (no need to thaw, they cook quickly)
• 2 large eggs (room temperature blends smoother into the sauce)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced (fresh is best for that sharp kick)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the frozen peas to the skillet and cook for 2 minutes, stirring occasionally. They should be bright green and just tender.
4. In a small bowl, whisk together the eggs and Parmesan cheese until well combined. This will be your creamy sauce base.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with peas and garlic.
6. Remove the skillet from heat and quickly stir in the egg and cheese mixture. The residual heat will cook the eggs gently, creating a silky sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
7. Season with salt and plenty of freshly ground black pepper. Serve immediately with extra Parmesan on top.

You’ll love how the creamy sauce clings to each strand of spaghetti, with the peas adding a pop of sweetness and color. Try serving it with a sprinkle of red pepper flakes for a little heat.

Herbed Green Spaghetti with Fresh Basil

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is in color. This herbed green spaghetti with fresh basil is a perfect way to bring a fresh, aromatic touch to your dinner table, combining simple ingredients for a truly delightful meal.

Ingredients

• 8 oz spaghetti (I always go for whole wheat for an extra nutty flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup fresh basil leaves, tightly packed (the star of the dish, so don’t skimp)
• 1/4 cup parsley leaves (adds a bright, clean flavor)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1/4 tsp red pepper flakes (optional, for a little heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it burn.
3. Drain the spaghetti, reserving 1/2 cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce.
4. In a food processor, combine the basil, parsley, Parmesan cheese, salt, black pepper, and red pepper flakes. Pulse until finely chopped.
5. Add the herb mixture to the skillet with the garlic, stirring to combine. Tip: If the mixture seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
6. Add the drained spaghetti to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
7. Serve immediately, garnished with extra Parmesan cheese and a few basil leaves for a pop of color. Tip: For an extra touch of elegance, serve with a drizzle of olive oil on top.

Mmm, the herbed green spaghetti boasts a lively texture with each forkful, the fresh basil and parsley lending a garden-fresh aroma that’s irresistible. Try serving it alongside grilled chicken or shrimp for a protein-packed meal, or enjoy it as is for a light yet satisfying vegetarian option.

Green Spaghetti with Zucchini and Parmesan

Whipping up a vibrant and nutritious pasta dish is easier than you think with this Green Spaghetti with Zucchini and Parmesan recipe. Perfect for a quick weeknight dinner or a fancy weekend meal, this dish combines fresh flavors in a simple, step-by-step process that even beginners can master.

Ingredients

• 8 oz spaghetti (I always go for whole wheat for an extra fiber boost)
• 2 medium zucchinis, grated (about 2 cups, packed—trust me, it’s worth the effort)
• 2 cloves garlic, minced (fresh is best here for that punchy flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because who doesn’t love more cheese?)
• Salt to taste (I like to use sea salt for its subtle crunch)
• Freshly ground black pepper to taste (a pepper mill makes all the difference)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add the grated zucchini to the skillet. Cook, stirring occasionally, for about 5 minutes, until the zucchini is soft and has released some of its moisture.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with the zucchini.
5. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce that coats the spaghetti. Stir in the Parmesan cheese until melted and combined.
6. Season with salt and freshly ground black pepper to taste. Serve immediately, with extra Parmesan cheese on the side.

Now, this dish boasts a delightful texture with the al dente spaghetti and tender zucchini, while the Parmesan adds a salty, umami depth. For a creative twist, try topping it with toasted pine nuts or a drizzle of chili oil for an extra kick.

Green Spaghetti with Broccoli and Almonds

Begin by imagining a dish that combines the vibrant freshness of broccoli with the rich, nutty crunch of almonds, all tossed in a verdant, flavorful sauce that clings perfectly to al dente spaghetti. This Green Spaghetti with Broccoli and Almonds is not just a feast for the eyes but a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 8 oz spaghetti (I always go for organic whole wheat for that extra nutty flavor)
• 2 cups broccoli florets (fresh and crisp, cut into bite-sized pieces)
• 1/2 cup raw almonds (toasted to perfection, they add a delightful crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic (minced, because fresh is best)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)
• 1/4 cup grated Parmesan cheese (for that umami finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the broccoli florets to the skillet, stirring occasionally, until they are bright green and tender-crisp, about 5 minutes. Tip: Covering the skillet for a couple of minutes can help steam the broccoli evenly.
5. Chop the toasted almonds roughly and add them to the skillet, stirring to combine.
6. Drain the pasta and add it to the skillet, tossing everything together. If the mixture seems dry, add the reserved pasta water a little at a time. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Season with salt and black pepper, then sprinkle with grated Parmesan cheese before serving.

Relish the contrasting textures of the tender pasta, crisp broccoli, and crunchy almonds, all brought together by the savory depth of Parmesan. Serve this dish with a side of crusty bread to soak up any remaining sauce, or top with an extra sprinkle of almonds for added texture.

Green Spaghetti with Kale and Lemon Zest

Unveiling a dish that’s as vibrant in color as it is in flavor, this Green Spaghetti with Kale and Lemon Zest is a refreshing twist on a classic pasta night. Perfect for those looking to add a nutritious punch to their meal without sacrificing taste, it’s a straightforward recipe that promises a delightful outcome.

Ingredients

• 8 oz spaghetti (I always go for whole wheat for an extra fiber boost)
• 2 cups kale, finely chopped (stems removed for a tender bite)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 lemon, zested and juiced (freshly squeezed makes all the difference)
• 2 cloves garlic, minced (because garlic is non-negotiable in my book)
• 1/4 tsp red pepper flakes (adjust based on your heat preference)
• Salt, to taste (I like to use sea salt for its subtle crunch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to prevent the garlic from burning.
4. Add the chopped kale to the skillet, stirring occasionally until wilted, about 3 minutes. Tip: A splash of pasta water can help steam the kale if it’s stubborn.
5. Drain the spaghetti, reserving 1/2 cup of pasta water, then add the pasta to the skillet with the kale.
6. Toss the spaghetti with the kale mixture, adding lemon zest, lemon juice, and a bit of the reserved pasta water to create a light sauce. Stir until everything is well combined and heated through.

Just like that, you’ve got a dish that’s bursting with freshness from the lemon zest, a slight kick from the red pepper, and a satisfying chew from the al dente spaghetti. Serve it with a sprinkle of Parmesan or enjoy as is for a bright, veggie-packed meal.

Green Spaghetti with Mint and Feta Cheese

Cooking a dish that’s both refreshing and satisfying can sometimes feel like a challenge, but this Green Spaghetti with Mint and Feta Cheese recipe is here to change that. It’s a vibrant, flavorful dish that’s perfect for any season, combining the freshness of mint with the creamy tang of feta cheese.

Ingredients

• 8 oz spaghetti (I like to use whole wheat for a nuttier flavor)
• 1/2 cup fresh mint leaves, tightly packed (the more, the merrier in my book)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup crumbled feta cheese (I prefer the block kind for better texture)
• 1/4 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: The water should taste like the sea for perfectly seasoned pasta.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, blend the mint leaves, olive oil, garlic, salt, and pepper in a food processor until smooth. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water, then return the pasta to the pot.
5. Pour the mint sauce over the spaghetti, adding a splash of the reserved pasta water to help the sauce cling to the pasta. Toss well to combine. Tip: The starch in the pasta water helps create a silky sauce.
6. Gently fold in the crumbled feta cheese, allowing some pieces to melt into the pasta while others remain distinct for texture.

Mouthwatering and vibrant, this dish offers a delightful contrast between the creamy feta and the bright, herbaceous mint. Serve it with a sprinkle of additional mint leaves and feta on top for an extra pop of color and flavor, or alongside grilled chicken for a more substantial meal.

Green Spaghetti with Asparagus and Prosciutto

Every now and then, a dish comes along that’s both comforting and a bit fancy, perfect for a weeknight dinner that feels special. This green spaghetti with asparagus and prosciutto is just that—a vibrant, flavorful meal that’s surprisingly simple to make.

Ingredients

• 8 oz spaghetti (I like to use whole wheat for a nuttier flavor, but any kind works)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (look for bright green, firm stalks)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here for that punchy flavor)
• 2 oz prosciutto, thinly sliced and torn into pieces (the saltiness balances the dish beautifully)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp red pepper flakes (adjust based on your heat preference)
• Salt and freshly ground black pepper (to season the pasta water and dish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. The water should taste like the sea—this is your only chance to season the pasta itself.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until fragrant, about 30 seconds—be careful not to burn the garlic.
4. Add the asparagus pieces to the skillet, seasoning with a pinch of salt and pepper. Cook, stirring occasionally, until bright green and slightly tender, about 3-4 minutes.
5. Toss in the prosciutto pieces and cook for another minute until they crisp up slightly.
6. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the asparagus and prosciutto.
7. Add the Parmesan cheese and a splash of the reserved pasta water, tossing everything together until the spaghetti is well coated and the cheese melts into a silky sauce. Tip: The starch in the pasta water helps bind the sauce.
8. Season with additional salt and pepper if needed, and serve immediately with extra Parmesan on the side. Tip: For an extra touch of freshness, garnish with lemon zest or chopped parsley.

Delightfully, this dish offers a wonderful contrast of textures—the al dente pasta, crisp-tender asparagus, and the slight crunch of prosciutto. The flavors are balanced between the salty prosciutto, the slight heat from the pepper flakes, and the richness of the Parmesan. Serve it with a crisp white wine for a meal that feels effortlessly elegant.

Green Spaghetti with Edamame and Sesame Seeds

Zesty and vibrant, this Green Spaghetti with Edamame and Sesame Seeds is a delightful twist on your usual pasta night, combining fresh flavors with a satisfying crunch. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 8 oz spaghetti (I love using whole wheat for extra fiber)
• 1 cup shelled edamame (frozen works great, just thaw it first)
• 2 tbsp sesame seeds (toasted for that extra nutty flavor)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1/4 tsp red pepper flakes (adjust based on your heat preference)
• 1/4 cup chopped fresh basil (the fresher, the better)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water flavors the pasta from the inside out.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the edamame to the skillet and cook for 2-3 minutes, just until heated through.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with the edamame mixture.
6. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce. Stir in the chopped basil and salt.
7. Divide the pasta among plates and sprinkle with toasted sesame seeds before serving.

Hearty yet light, this dish offers a wonderful contrast of textures from the al dente spaghetti to the crunchy sesame seeds. Serve it with a sprinkle of extra basil on top for a pop of color and freshness.

Green Spaghetti with Green Olives and Capers

For those who adore a vibrant twist on classic pasta, this green spaghetti with green olives and capers is a must-try. It’s a dish that combines the freshness of herbs with the tangy punch of olives and capers, creating a meal that’s as delightful to look at as it is to eat.

Ingredients

• 8 oz spaghetti (I always go for organic when possible—it just tastes better!)
• 1/2 cup green olives, pitted and sliced (I love the briny flavor they add)
• 2 tbsp capers, drained (these little guys pack a flavorful punch)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here for that sharp, aromatic kick)
• 1/2 cup fresh parsley, finely chopped (for that bright, herby freshness)
• 1/4 cup fresh basil, finely chopped (adds a sweet, peppery layer)
• Salt to taste (I prefer sea salt for its clean, crisp flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now ensures your pasta is flavorful from the inside out.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute—be careful not to burn it!
4. Stir in the green olives and capers, cooking for another 2 minutes to meld the flavors.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water. Tip: The starchy water helps the sauce cling to the pasta.
6. Add the drained spaghetti to the skillet with the olive and caper mixture, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Remove from heat and stir in the chopped parsley and basil, tossing until the pasta is evenly coated and vibrant green.
8. Season with salt to taste, and serve immediately.

How the dish turns out is nothing short of magical—the pasta is perfectly al dente, coated in a glossy, herb-infused oil that’s punctuated by the salty bites of olives and capers. Serve it with a sprinkle of red pepper flakes for those who enjoy a bit of heat, or alongside a crisp white wine to complement its bright flavors.

Green Spaghetti with Pistachio and Ricotta

Just when you thought spaghetti couldn’t get any more exciting, here comes a vibrant twist that’s as delightful to the eyes as it is to the palate. Green Spaghetti with Pistachio and Ricotta is a creamy, nutty, and utterly satisfying dish that’s perfect for those looking to add a splash of color and flavor to their dinner table.

Ingredients

• 8 oz spaghetti (I always go for the bronze-die variety for that perfect al dente texture.)
• 1/2 cup shelled pistachios (Toast them lightly for an extra layer of flavor.)
• 1 cup fresh ricotta cheese (Full-fat ricotta makes all the difference here.)
• 1/4 cup extra virgin olive oil (My go-to for its fruity notes.)
• 2 cloves garlic (Minced finely to distribute the flavor evenly.)
• 1/2 tsp salt (Adjust according to your preference, but this is a good starting point.)
• 1/4 tsp black pepper (Freshly ground, if possible.)
• 1/2 cup pasta water (Reserved from cooking the spaghetti.)
• 1/4 cup chopped fresh basil (For that fresh, herby finish.)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the spaghetti cooks, heat a small skillet over medium heat. Add the pistachios and toast for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and let cool slightly.
3. In a food processor, combine the toasted pistachios, ricotta, olive oil, garlic, salt, and pepper. Blend until smooth, scraping down the sides as needed.
4. Reserve 1/2 cup of pasta water before draining the spaghetti. Drain the spaghetti and return it to the pot.
5. Add the pistachio-ricotta mixture to the spaghetti, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
6. Stir in the chopped basil and serve immediately.

Creamy, nutty, and with just the right amount of freshness from the basil, this dish is a testament to how simple ingredients can come together to create something extraordinary. Try serving it with a sprinkle of crushed pistachios on top for added crunch and visual appeal.

Green Spaghetti with Green Beans and Cherry Tomatoes

When you’re looking for a dish that’s as vibrant in flavor as it is in color, this green spaghetti with green beans and cherry tomatoes is a perfect choice. It’s a simple yet satisfying meal that brings a fresh twist to your pasta night.

Ingredients

• 8 oz spaghetti (I love using whole wheat for extra fiber)
• 1 cup green beans, trimmed and halved (fresh is best, but frozen works in a pinch)
• 1 cup cherry tomatoes, halved (they add a sweet burst of flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 cup grated Parmesan cheese (for that irresistible umami finish)
• Salt to taste (I prefer sea salt for its subtle crunch)
• 1/4 tsp red pepper flakes (optional, for a little heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the green beans to the skillet and cook for 3-4 minutes, until they start to soften but remain crisp.
5. Stir in the cherry tomatoes and cook for another 2 minutes, just until they begin to release their juices.
6. Drain the spaghetti, reserving 1/2 cup of pasta water. Tip: The starchy water helps to create a silky sauce.
7. Add the drained spaghetti to the skillet with the vegetables, tossing to combine. If needed, add a splash of reserved pasta water to loosen the sauce.
8. Sprinkle with Parmesan cheese and toss again. Serve immediately.

Zesty and fresh, this dish offers a delightful contrast between the al dente spaghetti and the crisp-tender green beans. For an extra touch of elegance, garnish with basil leaves or a drizzle of olive oil right before serving.

Green Spaghetti with Artichokes and Lemon

Sometimes, the simplest ingredients come together to create a dish that’s both refreshing and comforting. This Green Spaghetti with Artichokes and Lemon is a perfect example, offering a vibrant twist on a pasta night favorite.

Ingredients

• 8 oz spaghetti (I always go for the bronze-die cut variety for better sauce adhesion)
• 1 cup artichoke hearts, quartered (jarred in water, not oil, for a cleaner taste)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lemon, zested and juiced (Meyer lemons are fantastic here if you can find them)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I like to use sea salt for its subtle crunch)
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley (flat-leaf for its milder flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds, being careful not to let it burn.
3. Add the artichoke hearts to the skillet and cook for 2-3 minutes, just until they start to brown slightly.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti directly to the skillet with the artichokes.
5. Toss the spaghetti with the artichokes, adding the lemon zest, lemon juice, and a splash of the reserved pasta water to help the sauce come together.
6. Remove the skillet from the heat and stir in the Parmesan cheese and chopped parsley. Season with salt and freshly ground black pepper to taste.
7. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of parsley if desired.

Unbelievably light yet satisfying, this dish boasts a delightful contrast between the tender pasta, slightly tangy artichokes, and bright lemon flavor. For an extra touch of elegance, serve it with a side of grilled shrimp or a crisp white wine.

Green Spaghetti with Watercress and Walnuts

Whipping up a vibrant and nutritious pasta dish is easier than you think, especially when you start with fresh, green ingredients. Today, we’re diving into a recipe that combines the peppery bite of watercress with the rich, earthy tones of walnuts for a truly unique meal.

Ingredients

• 8 oz spaghetti (I love using whole wheat for extra fiber)
• 2 cups fresh watercress, tightly packed (the fresher, the better for that crisp texture)
• 1/2 cup walnuts, roughly chopped (toasting them first brings out their flavor)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/4 tsp salt (I prefer sea salt for its mineral content)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1/4 cup grated Parmesan cheese (optional, but highly recommended for a salty finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the watercress to the skillet and cook for 2-3 minutes, just until wilted. Tip: Overcooking can make the watercress lose its vibrant color.
5. Drain the spaghetti, reserving 1/4 cup of the pasta water. Add the spaghetti to the skillet with the watercress.
6. Toss the spaghetti with the watercress, adding the reserved pasta water a little at a time to create a light sauce. Stir in the walnuts, salt, and pepper.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Here, the spaghetti comes alive with the crisp texture of watercress and the crunch of walnuts, offering a delightful contrast in every bite. For an extra touch of elegance, serve it with a drizzle of olive oil and a sprinkle of additional walnuts on top.

Green Spaghetti with Matcha and Coconut Milk

Preparing a unique and flavorful dish like Green Spaghetti with Matcha and Coconut Milk can seem daunting at first, but with these step-by-step instructions, you’ll find it surprisingly straightforward and rewarding.

Ingredients

• 8 oz spaghetti (I like to use whole wheat for a nuttier flavor)
• 1 tbsp matcha powder (ensure it’s culinary grade for the best taste)
• 1 cup coconut milk (full-fat gives a creamier texture)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Whisk the matcha powder into the coconut milk until fully dissolved to avoid any lumps in your sauce.
4. Pour the matcha-coconut milk mixture into the skillet with the garlic. Stir continuously for 2-3 minutes until the sauce slightly thickens.
5. Drain the spaghetti, reserving 1/4 cup of pasta water. Add the spaghetti to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
6. Season with salt to taste and serve immediately for the best flavor and texture.

Bright and creamy, this Green Spaghetti with Matcha and Coconut Milk offers a delightful contrast of flavors and textures. Serve it garnished with a sprinkle of matcha powder or toasted coconut flakes for an extra touch of elegance.

Conclusion

We hope this roundup of 18 delicious green spaghetti recipes has inspired your next kitchen adventure! Each dish offers a unique twist on a classic favorite, perfect for home cooks looking to spice up their meal rotation. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!