Named after the smallest of the Italian regions, this five-ingredient, vegetarian recipe is loaded with small white potatoes, spaghetti, and green beans and tossed in a basil pesto sauce.

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
29 mins
Servings:
6
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Ingredients

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Directions

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  • Place potatoes in a large pot of lightly salted water. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until just tender. With a slotted spoon, remove potatoes and keep warm.

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  • Into the simmering water, add spaghetti and boil for 4 minutes. Add green beans and cook for an additional 5 minutes or until tender. Drain, reserving 1 cup of the cooking liquid.

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  • Return spaghetti and green beans to the pot. Cut the cooked potatoes into bite-size pieces and add to pot. Stir in pesto and about 3/4 cup of the reserved cooking liquid. Add more cooking liquid if necessary to evenly coat all the pasta.

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  • Serve immediately with grated Parmesan, if desired.

Nutrition Facts

500 calories; total fat 16g; saturated fat 4g; cholesterol 15mg; sodium 361mg; carbohydrates 73g; fiber 6g; protein 18g.

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