Spaghetti Genovese PT30M https://img5.recipesrun.com/201907/2019/1106/eb/0/843205/300x200x50.jpg 6 servings Ingredients: ½ tsp. salt 1 tsp. freshly ground pepper ½ cup prepared pesto 1 pound green beans, trimmed and cut into 1-inch pieces 1 cup thinly sliced new or baby potatoes (about 4 ounces) 8 oz. whole-wheat spaghetti 2 cups packed baby spinach

Spaghetti Genovese

By Ellie

6 Person
30 Minutes
333 Calories
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

  • ½ tsp. salt

  • 1 tsp. freshly ground pepper

  • ½ cup prepared pesto

  • 1 pound green beans, trimmed and cut into 1-inch pieces

  • 1 cup thinly sliced new or baby potatoes (about 4 ounces)

  • 8 oz. whole-wheat spaghetti

  • 2 cups packed baby spinach

Method

  • 01
    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.
  • 02
    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.
  • 03
    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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Spaghetti Genovese

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.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 333 Kcal
  • Prep Time 20 Mins
  • Cook Time 10 Mins
  • Total Time 30 Mins
02 Ingredients
½ tsp. salt
1 tsp. freshly ground pepper
½ cup prepared pesto
1 pound green beans, trimmed and cut into 1-inch pieces
1 cup thinly sliced new or baby potatoes (about 4 ounces)
8 oz. whole-wheat spaghetti
2 cups packed baby spinach
03 Method
Step 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.
Step 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.
Step 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.
04 Author
Ellie Ellie
1078 Recipes
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