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Red, White, and Green Spaghetti

Ingredients

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Directions

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  • 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.

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

Spinach Pesto

Ingredients

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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.

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

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