Gluten-Free Pesto Spaghetti
Discover a vibrant twist on classic Italian pasta with this Gluten-Free Pesto Spaghetti recipe! Perfect for those seeking delicious gluten-free options, this dish combines tender gluten-free spaghetti with a homemade basil pesto bursting with fresh flavors. Made with aromatic garlic, nutty pine nuts, Parmesan cheese, and a splash of lemon juice for brightness, the pesto is silky and rich, bringing every strand of spaghetti to life. Tossed with juicy cherry tomatoes and garnished with fresh basil, this recipe is a feast for both the eyes and taste buds. Ready in just 30 minutes, it's ideal for weeknight dinners or impressing guests. Taste the essence of summer in every bite with this healthy and easy gluten-free dinner!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 2 cups Basil leaves
- 0.25 cup Pine nuts
- 2 Garlic cloves
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to package instructions, usually around 8-10 minutes, or until al dente.
While the pasta is cooking, prepare the pesto sauce. In a food processor, combine the basil leaves, pine nuts, and garlic cloves. Pulse until coarsely chopped.
Add the Parmesan cheese, lemon juice, salt, and black pepper to the food processor. With the motor running, gradually add the olive oil in a steady stream. Continue to blend until the pesto is smooth and well combined.
Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti in a colander.
Return the drained spaghetti to the pot. Add the prepared pesto sauce and the reserved pasta cooking water a little at a time. Toss the spaghetti gently to combine, ensuring the pesto coats the pasta thoroughly.
Add the cherry tomatoes to the pasta and toss everything together again.
Divide the gluten-free pesto spaghetti among serving plates and garnish each plate with fresh basil leaves.
Serve immediately and enjoy your gluten-free pesto spaghetti!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 7.9 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
