Tonight, you will not be getting takeout!
Because you now have this little gem of a recipe, that takes less than 15-minutes, requires ZERO percent brain power, and can be made at the same time you load the dishwasher with all of those dirty school lunch bento boxes (why are there always SO MANY afterschool dishes?!).
It all starts with making your favorite box of pasta. Any shape, size, or style will work here. Let’s not make this more complicated than it should be.
Then, for this creamy avocado spinach pasta, we’re blending up a ripe avocado, a handful of spinach and basil, a few cloves of garlic (measure that with your heart), a little olive oil and fresh lemon juice, and some Parm. The result is a light, flavorful sauce that ALWAYS has my kids going back for seconds, and sometimes even thirds!
Yes, you can:
🍤 Add some protein such as cooked shrimp or chicken
🍅 Add in quartered cherry tomatoes, cut in half mini mozzarella pearls, and toasted pinenuts
🥒 Use zoodles instead of pasta, if that is your thing
#momhack—Want fewer dishes and to save even more time? Double this Avocado Spinach Pesto so you can use one serving for dinner tonight and freeze the second portion in a stasher bag or freezer baggie for another dinner later in the month. Just toss the frozen baggie into the fridge the night before to defrost, or pop the block of frozen pesto into a microwave-safe dish and microwave for 1-2 minutes.
Plus, this recipe is great for the entire family. You can serve it to your baby for a chunky stage 3 puree or for baby-led weaning, separated out so your toddler can dip the pasta into the pesto, my kids love adding their own toppings, and of course, adults love this as well. It’s great for dinner and if there are in any leftovers, you can certainly pack it into a packed lunch for the next day.