Traditionally, this Italian pasta recipe combines pasta and pesto with potatoes and green beans. In our recipe for Spaghetti Genovese we give pesto a nutritional boost by adding spinach and toss it all together with fiber-rich whole-wheat pasta for a warm, comforting weeknight meal. Serve with escarole and radicchio salad.
2 cups packed baby spinach
8 ounces whole-wheat spaghetti
1 cup thinly sliced new or baby potatoes (about 4 ounces)
1 pound green beans, trimmed and cut into 1-inch pieces
1/2 cup prepared pesto
1 teaspoon freshly ground pepper
1/2 teaspoon salt
Active 30 m | Ready In 30 m
- Bring a large pot of water to a boil over medium-high heat. Add spinach and cook just until wilted, about 45 seconds. Use a slotted spoon or fine sieve to transfer the spinach to a blender. Return the water to a boil and add spaghetti and potatoes. Cook, stirring once or twice, until almost tender, 6 to 7 minutes. Add green beans and cook until tender, 3 to 4 minutes more.
- When the spaghetti and vegetables are almost done, carefully scoop out 1 cup of the cooking liquid from the pot. Pour 1/2 cup of the liquid into the blender and add pesto, pepper and salt. Blend until smooth, stopping to scrape down the sides as necessary.
- Drain the spaghetti and vegetables and return to the pot; stir in the pesto mixture. Cook over medium heat, stirring gently, until the sauce is thickened and the pasta is hot, 1 to 2 minutes. Add more of the cooking liquid, as desired, for a thinner sauce.
Serving size: about 1 2/3 cups -- makes 5 servings
Per serving: 333 calories; 12 g fat(3 g sat); 10 g fiber; 47 g carbohydrates; 14 g protein; 73 mcg folate; 8 mg cholesterol; 3 g sugars; 0 g added sugars; 1,839 IU vitamin A; 13 mg vitamin C; 251 mg calcium; 4 mg iron; 438 mg sodium; 455 mg potassium
Nutrition Bonus: Vitamin A (37% daily value), Calcium (25% dv), Iron (22% dv), Vitamin C (22% dv)
Carbohydrate Servings: 3
Exchanges: 2 1/2 starch, 1 1/2 vegetable, 2 fat