Pesto Spaghetti Recipe

Pesto Spaghetti Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Fresh parsley, Parmesan cheese and a variety of herbs pack plenty of flavor into this well-seasoned side dish. Jeanette Simec from Ottawa, Illinois shares the recipe for this quick and pleasing pasta toss.

This recipe is:

Healthy

Quick

[X]

Rate Pesto Spaghetti Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pesto Spaghetti Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

3 tablespoons olive oil
1 cup packed fresh parsley leaves
1 teaspoon each dried basil, oregano and marjoram
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces uncooked spaghetti
1/4 cup chopped walnuts, toasted
1/4 cup shredded Parmesan cheese

Directions

For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain.
Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 328 calories, 12 g fat (2 g saturated fat), 3 mg cholesterol, 479 mg sodium, 44 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 3 starch, 2 fat.

Originally published as Parsley Pesto Spaghetti in Light & Tasty February/March 2003, p16