Greens and Beans Spaghetti Pasta
Tender broccoli, spinach, cannellini beans, and pesto are tossed with spaghetti for a fresh, lemony pasta that's wholesome, comforting, and full of vibrant Italian flavor.
Ingredients
- 1/2 lbs. spaghetti
- 2 cups chopped spinach
- 2 cups broccoli florets
- 1 15 oz. can cannelloni beans
- 1/2 chopped onion
- 2 Tablespoons chopped garlic
- 2 Tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup my walnut pesto sauce or your favorite store bought pesto
- 2 cups resevered pasta water
- 1 cup parmesan
- 1/4 cup chopped Italian parsley and basil
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions add the broccoli last 5 minutes reserve 2 cups of pasta water
- In a large saute pan cook the onion and garlic until tender and just beginning to brown
- Add the, reserved pasta water, drained, rinsed beans and prepared pesto sauce
- Simmer 15 minutes add spinach last 5 minutes
- Toss pasta into green and bean sauce
- Add the herbs and Parmesan Cheese