Easy Weeknight Dinner

Is it Friday, yet? What's for dinner? Need something easy and different? Try this fantastic recipe for Spaghetti Genovese! Full of fiber rich whole wheat pasta and an added boost of nutrition from our spinach pesto, what are you waiting for? Eat it up, YUM!

Spaghetti Genovese

(serve with a delightful mixed green salad with a balsamic vinagrette, and you've got dinner!)

• 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

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.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.

Per serving: 333 calories; 12 g fat ( 3 g sat , 7 g mono ); 8 mg cholesterol; 47 g carbohydrates; 0 g added 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).