Step 1

Preheat the oven or toaster oven to 350°F. Rinse the spinach in a colander or salad spinner and set it aside, don't worry about getting it too dry.

Step 2

Bring a pot of water to a rolling boil in on the stove and cook pasta according to package directions.

Step 3

While the pasta cooks, sauté onions and garlic in oil over medium-low heat until onions are translucent.

Step 4

Tear the still-damp spinach into large pieces, and add it to the skillet with the onions and garlic. Reduce heat to low, cover pan and allow spinach to wilt, about 3-4 minutes.

Step 5

Toast the almonds on a sheet pan in the oven oven for 5-10 minutes, stirring occasionally). Remove to a small bowl.

Step 6

While the spinach wilts and the almonds toast, add the remaining sauce ingredients to the bowl of your blender. When spinach is wilted, but still very bright green, add it to the blender bowl and puree until very smooth. Taste and add salt or additional lemon juice if needed.

Step 7

Strain the pasta into a colander, than add it back to the empty pot. Toss with the green spaghetti sauce to coat (or serve the sauce ladled over the pasta separately).Top the bowls with more grated Pecorino Romano and lots of crunchy toasted almonds to serve.