Low Fat Spaghetti with Pesto
Lighten up your pasta night with this flavorful and nutritious Low Fat Spaghetti with Pesto! Made with wholesome whole wheat spaghetti and a vibrant pesto sauce that combines fresh basil, baby spinach, and just a touch of Parmesan, this dish is a healthy twist on the classic Italian favorite. The use of low-sodium vegetable broth and a hint of olive oil provides a creamy yet light texture, while a splash of lemon juice adds brightness to every bite. Ready in just 25 minutes, this quick and easy recipe is packed with fresh, herbaceous flavors and is the perfect guilt-free dinner for busy weeknights. Garnish with extra Parmesan or basil for a restaurant-quality presentation that’s sure to please your taste buds!
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Recipe Information
Ingredients
- 8 ounces Whole wheat spaghetti
- 2 cups Fresh basil leaves
- 1 cup Baby spinach
- 2 tablespoons Parmesan cheese, grated
- 1 large Garlic clove
- 1 tablespoon Lemon juice
- 1 tablespoon Extra-virgin olive oil
- 2 tablespoons Low-sodium vegetable broth
- 1 tablespoon Pine nuts
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the spaghetti and set it aside.
While the pasta is cooking, prepare the low-fat pesto. In a food processor or blender, combine the fresh basil leaves, baby spinach, grated Parmesan cheese, garlic clove, lemon juice, olive oil, vegetable broth, and pine nuts.
Blend the pesto mixture until smooth, scraping down the sides of the bowl as needed. If the mixture is too thick, add a little of the reserved pasta water, 1 teaspoon at a time, until the desired consistency is achieved.
Season the pesto with salt and black pepper to taste, then blend again briefly to incorporate the seasoning.
Pour the pesto over the cooked spaghetti and toss until the pasta is evenly coated.
Serve the Low Fat Spaghetti with Pesto immediately, garnished with additional grated Parmesan (optional) and fresh basil leaves if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 2.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 608 mg | 13% | |
*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.
