Spaghetti with Manjericão Sauce

Name: Spaghetti with Manjericão Sauce
Yield: 6
Ingredients: 300 g of spaghetti; 4 tablespoons of olive oil; 1 cup of fresh manjericão leaves; 1/3 cup of water (80 ml); 1 clove of garlic, mashed; 1/3 cup of crumbled goat cheese (65 g); 1/2 teaspoon of salt

1
300 g of spaghetti
2
4 tablespoons of olive oil
3
1 cup of fresh manjericão leaves
4
1/3 cup of water (80 ml)
5
1 clove of garlic, mashed
6
1/3 cup of crumbled goat cheese (65 g)
7
1/2 teaspoon of salt

Ingredients

1
300 g of spaghetti
2
4 tablespoons of olive oil
3
1 cup of fresh manjericão leaves
4
1/3 cup of water (80 ml)
5
1 clove of garlic, mashed
6
1/3 cup of crumbled goat cheese (65 g)
7
1/2 teaspoon of salt

Directions

1
In a large pot, bring 3 liters of water and 1 tablespoon of salt to a boil
2
Cook the spaghetti until al dente (about 10 minutes)
3
In a blender or processor, puree the remaining ingredients to obtain a homogeneous sauce (if it becomes too thick, add a little water at a time to achieve the desired consistency)
4
Drain the spaghetti, transfer it to a serving dish, combine with the sauce and serve immediately
5
296 calories per serving

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