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
Per serving: 333 calories; 12 g fat (3 g sat, 7 g mono); 8 mg cholesterol; 47 g carbohydrate; 0 g added sugars; 3 g total sugars; 14 g protein; 10 g fiber; 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).
3 Carbohydrate Serving(s)
Exchanges: 2 1/2 starch, 1 1/2 vegetable, 2 fat
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