Veggie Spaghetti with Potato Sauce

Ingredients

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  4 tsp or 24g

• Pepper

  Spices, black

  2 dash or 0.2g

• Green beans

  Snap beans, raw

  1 cup, pieces or 100g

• Carrots

  Raw

  1 medium or 61g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Spinach

  Raw

  1 cup or 30g

• Whole wheat pasta

  Dry

  6 oz or 170g

Directions

1. Peel and dice the potato into small cubes. Place the potato and one garlic clove in a small saucepan, cover with water by about 1 inch, and boil until the potato is very tender, 10–12 minutes.
2. Drain the potato, then mash until smooth to make a thick sauce. Season with about half of the salt, a few grinds of pepper, and a pinch of mixed dried herbs, adjusting to taste.
3. Meanwhile, bring a pot of salted water to a boil. Add the pasta and the remaining garlic clove; cook per package directions. About 5 minutes before the pasta is done, add the green beans and sliced carrot so they cook until just tender.
4. Turn off the heat, stir in the spinach and sliced red bell pepper to lightly wilt, then drain well.
5. Return the pasta and vegetables to the pot, add the potato sauce, and toss until coated. Taste and adjust salt and pepper as needed. Serve warm.