Heart-Healthy Pesto Spaghetti
Elevate your pasta night with this delicious and nutritious Heart-Healthy Pesto Spaghetti recipe, a flavorful twist on traditional pesto featuring wholesome ingredients designed to support your well-being. Made with whole grain spaghetti for added fiber, this vibrant dish combines fresh basil, raw walnuts, and extra-virgin olive oil to create a creamy, nutrient-packed pesto. A splash of lemon juice adds brightness, while juicy cherry tomatoes and baby spinach provide a burst of color and antioxidants. Easy to prepare in just 30 minutes, this recipe is perfect for busy weeknights yet elegant enough for entertaining. Serve this guilt-free, vegetarian delight topped with a sprinkle of Parmesan for a satisfying meal that’s as wholesome as it is flavorful.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Once the spaghetti is cooked, reserve 1 cup of the pasta cooking water and then drain the rest.
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.
Gently fold in the halved cherry tomatoes and baby spinach into the pesto spaghetti.
Serve immediately, garnished with additional Parmesan cheese, if desired. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 9.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1354 mg | 29% | |
*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.
