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Green Spaghetti

  • Author: Recipe and photo by Judy Doherty


Here’s a delicious and nutritious dish to bring summer to your winter.


Units Scale
  • 8 ounces spaghetti
  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup florets of broccoli, cauliflower, broccolini, or similar vegetable
  • 3 cloves of garlic, peeled and sliced thin
  • 1 (15-ounce) can cannellini beans, drained
  • 2 tablespoons prepared pesto
  • 1/41/2 cup broth
  • 3 cups arugula, divided
  • Shaved Parmesan cheese
  • Sprigs of fresh herbs like parsley, oregano, and thyme


Cook the spaghetti according to package directions. Drain in a colander. Add to a serving bowl along with 1 tablespoon of extra virgin olive oil and toss to coat. Set aside.

Steam the broccoli or cauliflower florets and set aside. (You can do this while the spaghetti is cooking.)

Heat 1 tablespoon extra virgin olive oil in a large skillet or Dutch oven. Sauté the sliced garlic in the hot oil until golden brown, about 2 minutes. Add the cannellini beans and pesto plus enough broth to thin the mixture. Bring to a simmer and add 2 cups arugula. Toss together until the greens wilt, about 30 seconds.

Pour the pesto bean sauce over the spaghetti. Garnish with the remaining 1 cup arugula, shaved Parmesan, and fresh herbs plus an extra drizzle of extra virgin olive oil if you like. Serve with the steamed cauliflower or broccoli.

  • Category: Plant based entree
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