Spaghetti with Citrus Pesto

1 Reviews
100% would make this recipe again

A recipe with no garlic or onion, inspired by the Italian Chef Filippo La Mantia.

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Preparation : 10 min Cooking : 10 min
480 calories/serving

Ingredients

320 g gluten free/wheat free spaghetti
1 cup Citrus Pesto 250 mL
1/4 cup pasta cooking water 65 mL

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, put the Citrus Pesto in a small bowl, then add the specified amount of pasta cooking water, which will warm up the sauce and will dilute it a bit.
  3. Put the drained spaghetti back into the pasta cooking pot, add the pesto sauce, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

480

Fat

22 g

34 %

Saturated 2.7 g
+ Trans 0 g

14 %

Cholesterol

10 mg

Sodium

520 mg

22 %

Carbohydrate

63 g

21 %

Fibre

4 g

16 %

Sugars

7 g

Net Carbs

59 g

Protein

7 g

Vitamin A

2 %

Vitamin C

32 %

Calcium

7 %

Iron

10 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Meat and Alternatives ½
Fats 4 ½
Other Foods 0
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Nuts | High Iron | Italian

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