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Pesto Spaghetti

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Submitted by marlvs2sing

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 237
CUP ML PARSLEY LEAVES
minced
1 15
TABLESPOON ML BASIL
1 5
TEASPOON ML SALT
0.6
TEASPOON ML WHITE PEPPER
2 2
EACH EACH GARLIC CLOVES
minced
2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML WATER
boiling
¾ 177
1 453.6
POUND G SPAGHETTINI *
¼ 59
CUP ML PIGNOLI NUTS *
½ 118
CUP ML VEGETABLE OIL

Directions

Cook spaghetti as package directs and drain well.

Combine all ingredients in a bowl and pour over spaghetti.

Finely chopped walnuts substitute for pignoli.

Serve with parmesan cheese.

Leftovers can be frozen.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 383 90% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 926mg 39%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 16g
Vitamin A 32% Vitamin C 36%
Calcium 24% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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