Spaghetti With Spinach-Avocado Sauce

• 8 ounces uncooked whole-grain spaghetti
• 1 cup baby spinach leaves
• 1/4 cup rinsed and drained unsalted cannellini beans
• 1/4 cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 2 garlic cloves
• 1 ripe peeled avocado
• 1/4 cup chopped tomato
• 2 tablespoons sliced almonds, toasted

1. Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.
2. Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.

wholegrain spaghetti, baby spinach leaves, beans, fresh basil, extravirgin olive oil, lemon rind, lemon juice, kosher salt, garlic, avocado, tomato, almonds

Taken from www.myrecipes.com/recipe/spaghetti-spinach-avocado-sauce (may not work)