Red, White, and Green Spaghetti

Red, White, and Green Spaghetti
Servings: 4 Prep 15 mins Start to Finish 25 mins


  • 12 ounces dry whole grain spaghetti
  • 1 bunch broccolini (about 1/2 lb.), stems and heads chopped into bite-size pieces
  • 2/3 cup grape tomatoes
  • 1/4 cup spinach pesto
  • 1/4 teaspoon salt
  • Grated Parmesan cheese, optional

Make It

1. 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.

2. 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.

Spinach Pesto

Yield: 1 1/2 cups


  • 2 cups tightly packed baby spinach
  • 2 cups tightly packed basil leaves
  • 1/2 cup olive oil
  • 1/2 cup walnuts
  • 2 tablespoons grated Parmesan cheese
  • 1/2 tablespoon salt
  • 1 small garlic clove

Make It

1. 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.

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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 384, Fat, total (g): 9, chol. (mg): , sat. fat (g): 1, carb. (g): 67, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 11, sugar (g): 5, pro. (g): 13, vit. A (IU): 1024, vit. C (mg): 56, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 52, Cobalamin (Vit. B12) (µg): , sodium (mg): 223, Potassium (mg): 272, calcium (mg): 47, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.