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Spaghetti with Creamy Lemon-Spinach Sauce
Ingredients
  • 8 ounces whole-wheat spaghetti
  • 1 (9-ounce) package  baby spinach (about 8 cups)
  • 2 cups loosely packed fresh  basil leaves, plus more for garnish
  • 7 tablespoons extra-virgin olive oil
  • 2 teaspoons grated  lemon zest
  • 1 tablespoon lemon juice
  • 2 medium cloves garlic, peeled
  • ½ teaspoon salt
  • ¼ cup grated  Parmigiano-Reggiano cheese
  • ¼ cup chopped walnuts, toasted (see Tip)
  • ⅛ teaspoon ground pepper
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