6 Ingredient Green Spaghetti

This one is a play on my 3 Ingredient Green Pasta I posted about last month.  You can find that post HERE.  I had a craving for pasta and wanted something quick, easy and healthy.  I was reminded of this green pasta I had made before and decided to add a few more ingredients this time around.

You CAN eat pasta and still have it be healthy AND taste GOOD.  I mean honestly, if it doesn't taste good, it won't matter how healthy it is since you're not gonna want to eat it! It's all in what other ingredients you use.  White pasta loaded down with butter, four cheeses and heavy cream may make for a very tasty mac 'n cheese but you're not doing your waistline any favors.  Not that I'm hating on the super cheesy mac 'n cheese!  By all means, treat yourself in moderation.  This is just another pasta option that includes some veggies and is quick to make for a lunch or weeknight dinner.  

So, back to how this one came about.  I knew I had the ingredients in my pantry for my original 3 ingredient pasta, but I also wanted to use up some extra produce and add some more green.  Fresh asparagus is showing up again in the grocery stores and farmer's markets now that we're into spring and I was dying to use it in a recipe.  This was the perfect way to add in some more green vegetables to the pasta!

Ingredients:

• 1 jar pesto
• 1 pound whole wheat spaghetti
• 1 bundle asparagus
• Spinach, chopped (I had most of a bag leftover to use but however much you like!)
• 1 large tomato, chopped
• Parmesan

Instructions:

• Cook pasta according to package directions.
• While water is boiling/pasta is cooking, trim the tough ends off the asparagus.  Cut the remaining asparagus spears into 2 inch sections.
• PRO TIP: During the last 2 minutes of your pasta cooking time, toss the asparagus in with the boiling pasta.  It'll cook the asparagus without you having to use a separate pot or pan.
• Drain the pasta and asparagus and add back into hot pot.
• Stir in the jar of pesto and chopped spinach (the heat will wilt the spinach right into the pasta).
• Top with chopped tomato and sprinkle of Parmesan cheese.
• Enjoy!

This is also just as good, maybe even better, the next day as the flavors have more time to mingle together.  Feel free to eat it cold, room temperature or heated up.  All good!