Source: Parents Magazine

Gallery

Recipe Summary test

prep:
15 mins
total:
25 mins
Servings:
4
Advertisement

Red, White, and Green Spaghetti

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the broccolini during the final 3 minutes of cooking. Reserve 1/2 cup of pasta cooking water; and drain.

    Advertisement
  • Return the pasta and broccolini to the cooking pot. Add the reserved cooking water, tomatoes, pesto, and salt. Serve with grated Parmesan cheese if using.

Nutrition Facts (Red, White, and Green Spaghetti)

384 calories; total fat 9g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 0mg; sodium 223mg; potassium 272mg; carbohydrates 67g; fiber 11g; sugar 5g; protein 13g; trans fatty acid 0g; vitamin a 1024IU; vitamin c 56mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 47mg; iron 3mg.

Spinach Pesto

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Blend spinach pesto in food processor: baby spinach, basil leaves, olive oil, walnuts, Parmesan cheese, salt, and garlic. Cover with olive oil. Store in the fridge for up to 5 days.

    Advertisement
  • Wash and dry the Boston lettuce. Store in a paper towel-lined zip-top bag.

Advertisement