Spaghetti Genovese

Spaghetti Genovese

6 Reviews
From: EatingWell Magazine September/October 2012

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.

Ingredients 5 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 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

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: about 1 2/3 cups
  • 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; 1839 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), Magnesium (27% dv), Calcium (25% dv), Vitamin C (22% dv), Iron (21% dv), Folate (20% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 1/2 vegetable, 2 fat

Reviews 6

September 03, 2014
profile image
By: Nikki S
Both boring and bitter I doubt I will make this again. Perhaps there was some variable that was wrong (the small red potatoes I used seemed to impart a bitter taste), but we munched glumly through two portions and I don't know what I'll do with the rest. Some of the other reviewers' suggestions were good, but I really wanted to have a meatless meal. I'll keep looking. Pros: Meatless, healthy, fast Cons: Bitter taste, could have used more seasoning.
June 02, 2013
profile image
By: cjwjenea
Bland Thought this dish was really blah. We added a lot of seasoning and then some parmesan cheese to make it a little better. Won't make it again or if I do, will perhaps add a different type of pesto and maybe some grilled chicken. Pros: Healthy, Cons: Really bland
December 27, 2012
profile image
By: EatingWell User
Delicious and so simple! I made this tonight and was very pleased! It was incredibly easy and quick to prepare. I decided to try making it with sweet potatoes instead of white to try to make it even healthier. I was a little nervous about how it would taste, but it was wonderful! The flavors really complimented each other. The spinach really mild out the taste of the pesto though. This was wonderful due to the fact my husband really is not a fan of pesto. Even he loved this dish! I will gladly make this again the, next time I am craving pasta! Pros: Easy, nutritios, delicious
October 23, 2012
profile image
By: EatingWell User
Delicious and filling I love this recipe! I doubled it so my boyfriend and I could take it to work for lunch throughout the week (and I doubled everything except the pesto, I only used 3/4 cup instead of 1 full cup). I also added cut up chicken breasts (which I cooked on the stove separately and added at the end). It just gives it that extra something to hold you over for a long time after eating. My boyfriend and I both loved the flavor and the use of potatoes and green beans with the pasta. I've never blended spinach with pesto before! I love that you can't even taste the spinach (not a big fan of spinach normally), but you still get the health benefits. Pros: Very tasty without using a lot of salt, healthy and hearty Cons: Time-consuming
October 11, 2012
profile image
By: kwalker1
A bit plan, but still a pretty good recipe I made this recipe for dinner and while I was excited to see how it turned out, the flavor was lacking in the dish. It certainly was not bad but it could have been more flavorful. I added more salr and pepper and also some lemon. This helped a bit. This did make a lot of fun at a very affordable price so that did make me happy. I will likely be eating this for a while now that I have so much! Pros: Quick, easy and cheap Cons: Needs a bit more flavor
September 09, 2012
profile image
By: BB Girl
Carb Lover's Dream What could be more heavenly than pasta and potatoes together in a healthily recipe? Not only is this recipe delicious and nutritious, it is quick and easy (winx4)! It provides a good way to add spinach into your day as well as a brilliant use for those left over green beans in the fridge. I did add a few more pine nuts to the food processor when combining the spinach and prepared pesto. I also grated a good amount of parm cheese to top off the dish so that uped the calories a bit but so worth the splurge! I will make this recipe a regular on meatless Monday's! Pros: Best way to eat spinach,Great way to use left over green beans Cons: Needs cheese