Although this healthy pasta dish is pretty easy to begin with, the cooking method makes it even easier. You can throw the green beans and pasta into one big pot.
—LAURA FLOWERS MOSCOW, ID
START TO FINISH: 30 MIN. • MAKES: 12 SERVINGS
1 1/2 pounds small red potatoes, halved
12 ounces uncooked whole grain spiral pasta
3 cups cut fresh or frozen green beans
1 jar (6 1/2 ounces) prepared pesto
1 cup grated Parmigiano-Reggiano cheese
1. Place the potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 9-11 minutes or until tender. Drain water; transfer to a large bowl.
2. Meanwhile, cook the pasta according to package directions, adding green beans during the last 5 minutes of cooking; drain, reserving 3/4 cup pasta water.
3. Add the pasta and green beans to potatoes. Stir in the pesto, cheese and enough reserved pasta water to coat.
PER SERVING 3/4 cup equals 261 cal., 10 g fat (3 g sat. fat), 11 mg chol., 233 mg sodium, 34 g carb., 5 g fiber, 11 g pro. Diabetic Exchanges: 2 starch, 2 fat.