Low Fat Pesto Spaghetti
Delight your taste buds with this irresistibly creamy yet guilt-free Low Fat Pesto Spaghetti! Featuring whole wheat spaghetti coated in a luscious pesto made with fresh basil, low-fat ricotta cheese, and a hint of lemony goodness, this recipe offers all the flavors of classic pesto with a lighter twist. The rich combination of Parmesan, garlic, and pine nuts creates a perfectly balanced sauce, while the addition of olive oil ensures a smooth, silky texture. Ready in just 25 minutes, this healthy pasta dish is an ideal weeknight dinner for four and can be elevated with a garnish of extra grated Parmesan, fresh basil leaves, or toasted pine nuts. Perfect for those seeking a low-fat pasta recipe without sacrificing flavor, this wholesome meal is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 250 grams Whole wheat spaghetti
- 2 cups Fresh basil leaves
- 1 cup Low-fat ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 1 large Garlic clove
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Pine nuts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by bringing a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente, about 10 minutes.
While the spaghetti is cooking, prepare the low-fat pesto. In a food processor, combine the fresh basil leaves, the low-fat ricotta cheese, grated Parmesan cheese, a large clove of garlic, lemon juice, olive oil, and pine nuts.
Pulse the mixture in the food processor until smooth. If the pesto is too thick, add a small amount of warm water from the pasta pot until the desired consistency is reached.
Season the pesto with salt and black pepper according to taste.
Once the spaghetti is cooked, reserve a cup of pasta water and then drain the spaghetti.
In a large bowl, combine the cooked spaghetti with the pesto sauce, tossing until the pasta is well coated. If needed, add reserved pasta water a little at a time to help combine the sauce and spaghetti evenly.
Serve immediately, garnishing with additional Parmesan cheese if desired and an extra sprinkle of pine nuts or fresh basil for presentation.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 4.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 931 mg | 20% | |
*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.
