“This is pasta recipe is perfect for a warm weeknight meal. It is best serve with radicchio salad and escarole.”
Serving: 5 | Ready in: 30m

• 2 cups packed baby spinach
• 8 oz. whole-wheat spaghetti
• 1 cup thinly sliced new or baby potatoes (about 4 oz.)
• 1 lb. green beans, trimmed and cut into 1-inch pieces
• ½ cup prepared pesto
• 1 tsp. freshly ground pepper
• ½ tsp. salt

• Boil a big pot of water on medium-high heat. Put in spinach and cook for about 45 seconds, just until it wilts. Move the spinach to a blender using a fine sieve or a slotted spoon. Bring the water back to a boil and put in potatoes and spaghetti. Cook for 6-7 minutes until they are almost soft, only stirring one or two times. Put in green beans and cook for another 3-4 minutes until they becomes soft.
• When the vegetables and spaghetti are almost cooked, carefully take out one cup of the cooking liquid. Put half a cup of the liquid into the blender; put in salt, pepper, and pesto. Blend until smooth, stop to scrape down the sides if you want.
• Strain the vegetables and the spaghetti, put back to the pot; add the pesto mixture and stir. Set the heat to medium and cook while gently stirring the pasta for 1-2 minutes until the pasta is hot and the sauce is thickened. If you want a thinner sauce, you can put in more cooking liquid.

Nutrition Information
• Calories: 333 calories;
• Total Carbohydrate: 47 g
• Cholesterol: 8 mg
• Total Fat: 12 g
• Fiber: 10 g
• Protein: 14 g
• Sodium: 438 mg
• Sugar: 3 g
• Saturated Fat: 3 g