- 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
- 1/4 cup grated Parmesan cheese
- 1 tablespoon red pepper flakes (optional)
- 2 teaspoons toasted pine nuts
- 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.
- 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.
- Transfer spaghetti to a warmed serving bowl. Drizzle with olive oil; top with grated cheese, red pepper flakes, and pine nuts.
05/15/2018
recipepes.com
Green Goodness Spaghetti, recipe
PT15M
PT1H
5
455 calories
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