Rating: 3.25 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2012
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

333 calories; protein 13.6g; carbohydrates 47g; dietary fiber 9.8g; sugars 3.4g; fat 12.3g; saturated fat 3.3g; cholesterol 8mg; vitamin a iu 1839.3IU; vitamin c 13.5mg; folate 73.4mcg; calcium 251.3mg; iron 3.6mg; magnesium 107.6mg; potassium 455mg; sodium 438.1mg; thiamin 0.3mg.
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