Green Goodness Spaghetti recipe

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Ingredients

6 ounces Barilla® Spaghetti
1 (6.3 ounce) jar Barilla® Pesto
2 teaspoons salt
5 ounces fresh green beans, trimmed
1 extra large zucchini, spiralized
1 tablespoon extra-virgin olive oil
¼ cup grated Parmesan cheese
1 tablespoon red pepper flakes
2 teaspoons toasted pine nuts

Nutrition Info

421.3 calories
carbohydrate: 57.6 g
cholesterol: 8.2 mg
fat: 16.4 g
fiber: 7.5 g
protein: 15.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1964.5 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil over high heat. Add salt and green beans. Simmer 1 minute. Add spaghetti and continue cooking over medium to medium-high heat, stirring occasionally, 8 minutes. Reduce heat to medium, add spiralized zucchini. Stir gently and continue simmering until spaghetti is tender yet firm to the bite, 2 or 3 minutes. Reserve about 1/2 cup cooking water. Drain the spaghetti and vegetables.

  2. Heat pesto in a pot over medium-low heat, add a few tablespoons of cooking water to thin slightly, stir. Transfer drained spaghetti and vegetables to pot, mix gently to coat with the sauce.

  3. Transfer spaghetti to a warmed serving bowl. Drizzle with olive oil, top with grated cheese, red pepper flakes, and pine nuts.

Recipe Yield

3 servings

Recipe Note

Spaghetti with pesto taken to a new level. Adding spiralized zucchini and fresh green beans adds nutrition and fun to this vegetarian dinner.

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