Heart-Healthy Pesto Spaghetti
Elevate your pasta night with this vibrant and nourishing Heart-Healthy Pesto Spaghetti, a delightful twist on a classic Italian favorite. Made with whole grain spaghetti for added fiber and a rich, nutty pesto crafted from fresh basil, raw walnuts, and a splash of zesty lemon juice, this recipe is as wholesome as it is flavorful. The brightness of cherry tomatoes and the nutrient-packed boost from baby spinach take this dish to new heights, while the creamy indulgence of Parmesan ties it all together. Ready in just 30 minutes, this perfect weeknight dinner is packed with heart-healthy ingredients and sure to become a family favorite. Enjoy a guilt-free, delicious meal that’s big on taste and nutrition!
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Ingredients
- 12 ounces Whole grain spaghetti
- 2 cups Fresh basil leaves
- 0.5 cups Raw walnuts
- 2 Garlic cloves
- 0.5 cups Extra-virgin olive oil
- 2 tablespoons Freshly squeezed lemon juice
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
- 0.25 cups Grated Parmesan cheese
- 1 cup Cherry tomatoes, halved
- 1 cup Baby spinach
Directions
Step 1
Begin by bringing a large pot of salted water to a boil. Add the whole grain spaghetti to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
Step 2
While the spaghetti is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, raw walnuts, garlic cloves, and lemon juice. Pulse a few times until the ingredients are roughly chopped.
Step 3
With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and creamy. You may need to scrape down the sides of the bowl to ensure everything is well combined.
Step 4
Add 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper to the pesto. Pulse again to combine. Taste and adjust seasoning if needed.
Step 5
Once the spaghetti is cooked, reserve 1 cup of the pasta cooking water and then drain the rest.
Step 6
In a large bowl, toss the hot spaghetti with the prepared pesto, adding reserved pasta water, a little at a time, until the desired consistency is achieved and the spaghetti is well coated.
Step 7
Gently fold in the halved cherry tomatoes and baby spinach into the pesto spaghetti.
Step 8
Serve immediately, garnished with additional Parmesan cheese, if desired. Enjoy your heart-healthy meal!
Nutrition Facts
| Serving size | 789.6 grams (789.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2013 |
| Total Fat 168.50g | 216% |
| Saturated Fat 24.70g | 123% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 20mg | 7% |
| Sodium 1549mg | 67% |
| Total Carbohydrate 111.30g | 40% |
| Dietary Fiber 23.60g | 84% |
| Total Sugars 9.30g | |
| Protein 39.30g | 79% |
| Vitamin D 0IU | 0% |
| Calcium 440mg | 34% |
| Iron 10mg | 57% |
| Potassium 1354mg | 29% |
Source of Calories