Although this healthy pasta dish is pretty simple to begin with, the cooking method makes it even simpler: 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 potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl.
2. Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water, and add to potatoes. Toss with the pesto, cheese blend and enough pasta water to moisten.
Per 3/4 cup: 261 cal., 10g fat (3g sat. fat), 11mg chol., 233mg sod., 34g carb. (2g sugars, 5g fiber), 11g pro.
Diabetic Exchanges: 2 starch, 2 fat.