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Spaghetti Genovese

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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
    • ½ cup prepared pesto
    • 1 teaspoon freshly ground pepper
    • ½ teaspoon salt


  • 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 ½ 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.
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