Mediterranean Diet Spaghetti with Pesto
Elevate your pasta night with this Mediterranean Diet Spaghetti with Pesto, a wholesome and flavor-packed dish that perfectly blends healthy ingredients and bold Mediterranean-inspired flavors. Featuring hearty whole wheat spaghetti and a vibrant homemade basil pesto made with fresh basil leaves, grated Parmesan cheese, creamy pine nuts, and zesty lemon juice, this recipe is a celebration of simplicity and nutrition. The use of extra virgin olive oil enhances the silky texture of the pesto while garlic and a touch of black pepper add depth and warmth. Optional garnishes like sautéed cherry tomatoes and crushed red pepper flakes can bring an added layer of color and spice to the finished dish. Ready in just 25 minutes, this recipe is an ideal choice for a weeknight dinner or quick meal prep, serving up a healthy twist on a classic Italian favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Whole wheat spaghetti
- 2 cups Fresh basil leaves
- 1 cup Parmesan cheese, grated
- 0.25 cup Pine nuts
- 2 whole Garlic cloves
- 0.5 cup Extra virgin olive oil
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 cup Cherry tomatoes (optional, for garnish)
- 0.25 teaspoon Crushed red pepper flakes (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to the package instructions, reserving 1/2 cup of pasta water before draining.
While the pasta cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, salt, and black pepper. Pulse until the mixture is finely chopped.
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Add the lemon juice and pulse a few more times to incorporate. Taste and adjust seasoning if needed.
Once the spaghetti is cooked and drained, return it to the pot. Add the pesto and toss until the pasta is evenly coated. If the pesto seems too thick, add a splash of the reserved pasta water, a little at a time, to achieve the desired consistency.
If desired, slice the cherry tomatoes in half and sauté them in a small skillet with a drizzle of olive oil until slightly softened. Use them to garnish the finished dish.
Divide the spaghetti among serving plates. Sprinkle with a pinch of crushed red pepper flakes for heat, if desired, and serve immediately.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 10.9 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1025 mg | 79% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1481 mg | 32% | |
*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.
