EatingWell


5
3
What's This?
Serving size 5

Ingredients

2 cup packed baby spinach8 oz whole-wheat spaghetti1 cup thinly sliced new or baby potatoes (about 4 ounces)1 lb green beans, trimmed and cut into 1-inch pieces½ cup prepared pesto sauce1 tsp freshly ground black pepper½ tsp salt

Directions

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.

 

 

More From Kitchen Daily:

Warm and Savory White Bean and Carrot Quinoa Salad Warm and Savory White Bean and Carrot Quinoa Salad
Warm and Savory White Bean and Carrot Quinoa Salad
Sliced Baked Potato with Mojo Verde Sliced Baked Potato with Mojo Verde
Sliced Baked Potato with Mojo Verde
Kimchi Mac and Cheese Kimchi Mac and Cheese
Kimchi Mac and Cheese

Tags: Dinner, Healthy, High Fiber, Low Fat, Pasta, Spinach, Potato

Terms of Service | Privacy Policy Corporate Site | Advertise With Us