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RECIPE
10 INGREDIENTS5 STEPS45MIN

Whole Wheat Spaghetti with Spinach Walnut Pesto

5.0
3 Ratings

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A healthy and very, very, VERY tasty pasta with a spinach and walnut pesto.
45MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
6.5 oz
Whole Wheat Spaghetti
1/2 cup
Walnuts
1/4 cup
Extra-Virgin Olive Oil
1 clove
1 tsp
Lemons , grated, zested
2 cups
Fresh Baby Spinach
to taste
Fresh Baby Spinach
1/4 cup
to taste
Freshly Ground Black Pepper

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Nutrition Per Serving

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CALORIES
594
FAT
48.0 g
PROTEIN
10.7 g
CARBS
36.4 g

Cooking Instructions

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Step 1
Wash the Fresh Baby Spinach (2 cup), then place the Walnut (1/2 cup), Extra-Virgin Olive Oil (1/4 cup), Garlic (1 clove), Coarse Salt (1 teaspoon), Lemon (1 teaspoon), Fresh Basil (1/4 cup) and Freshly Ground Black Pepper (to taste) into a deep glass, blend until creamy.
Step 2
Bring a pot of water to a boil, add Whole Wheat Spaghetti (180 gram) and cook based on package instructions. Drain, reserving 1/4 cup of cooking liquid.
Step 3
Toss spaghetti with pesto to mixture. Add reserved cooking liquid, and mix until pasta is well coated.
Step 4
Fold in baby Fresh Baby Spinach (to taste).
Step 5
Divide into bowls and serve.

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Nutrition Per Serving
Calories
594
% Daily Value*
Fat
48.0 g
62%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
36.4 g
13%
Fiber
7.3 g
26%
Sugars
2.0 g
--
Protein
10.7 g
21%
Sodium
1351.9 mg
59%
Vitamin D
--
--
Calcium
65.6 mg
5%
Iron
2.9 mg
16%
Potassium
389.0 mg
8%
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