Whole-Wheat Spaghetti with Lighter Pesto

Name: Whole-Wheat Spaghetti with Lighter Pesto
Yield: serves 4
Ingredients: Coarse salt and ground pepper; 8 ounces whole-wheat spaghetti; Lighter Pesto (recipe follows); Fresh basil leaves, cut into chiffonade, for garnish (optional)

December 22, 2011

WHY IT’S LIGHT With less oil, fewer nuts, and more basil, this better-for-you pesto cuts calories without sacrificing any of the fabulous flavor. Serve the sauce over whole-wheat pasta for more fiber. Extra pesto freezes nicely, so consider doubling the batch.

Recipe information

Yield
serves 4

Ingredients

Coarse salt and ground pepper

8 ounces whole-wheat spaghetti

Lighter Pesto (recipe follows)

Fresh basil leaves, cut into chiffonade, for garnish (optional)

Preparation

Step 1
In a large pot of boiling salted water, cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
Step 2
Toss pasta with pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve immediately, garnished with basil, if desired.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 351
Step 5
Fat: 16g (2.6g Saturated Fat)
Step 6
Protein: 11g
Step 7
Carbohydrates: 44.9g
Step 8
Fiber: 8.2g

Everyday Food: Light

TagsPasta Spaghetti Main Dinner Quick Easy Cookbooks

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