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Send a Meal Blog

Friday, January 28 2011


  • 1  14- to 16-oz. pkg.  dried multigrain, whole wheat or regular spaghetti
  • 12  oz.  green beans, trimmed
  • 1  medium  onion, chopped
  • 2  cloves  garlic, minced
  • 1  Tbsp.  olive oil
  • 1  cup  packed fresh spinach
  • 3/4  cup  packed fresh basil
  • 1/2  cup  toasted almonds
  • 1/2  cup  grated Parmesan cheese
  • 1  tsp.  lemon-pepper seasoning
  • 1/2  cup  olive oil
  • 3    hard-cooked eggs, chopped
  •     Fresh lemon juice
  •     Sliced green onions
  •     Toasted baguette slices (optional)


1. Cut one-third of the green beans in 2-inch pieces; set aside. Cook spaghetti, with 1 tablespoon salt added to water; according to package directions; add cut beans the last 5 minutes of cooking time. Reserve 1-1/2 cups pasta cooking water (*Using Pasta water, see below ). Drain pasta; keep warm.

2. For pesto, in skillet cook onion and garlic in 1 tablespoon oil until softened. Add whole beans. Cook, covered, 5 to 7 minutes, or until tender, stirring occasionally.

3. In food processor add bean mixture, spinach, basil, almonds, cheese, and seasoning. Cover. Pulse to coarsely chop. With processor running, add 1/2 cup olive oil in thin stream until nearly smooth. Season with salt and pepper. Toss with spaghetti mixture, adding enough reserved pasta water to thin. Sprinkle with chopped eggs and green onions. Drizzle lemon juice. Serve with baguette slices. Makes 6 to 8 servings.

*Using Pasta WaterUse pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.

nutrition facts

  • Servings Per Recipe 6 to 8 servings
  • Calories555, 
  • Total Fat (g)30, 
  • Saturated Fat (g)5,
  • Cholesterol (mg)112, 
  • Sodium (mg)419, 
  • Carbohydrate (g)54, 
  • Fiber (g)8, 
  • Protein (g)21,
  • Vitamin C (DV%)27, 
  • Calcium (DV%)27, 
  • Iron (DV%)21, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:04 am   |  Permalink   |  0 Comments  |  Email

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