Spaghetti with Pesto and Parmesan
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
879
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 879 cal. | (42 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 262 mg | (7 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Spaghetti
- 7 ozs Basil
- 2 ozs Pine nuts
- 1 ½ ozs Parmesan grated (3 tablespoons)
- 2 ozs pecorino romano (grated)
- 1 garlic clove (peeled)
- 8 ozs extra virgin olive oil
- Sea salt
Preparation steps
1.
Rinse the basil and pat dry.
2.
Place the basil in a food processor with some coarse sea salt (this salt preserves the green color better), and finely chop. Add the pine nuts to the food processor. Gradually mix in the olive oil. It's important to use a mild olive oil.
3.
Pulse the mixture until combined. You don't want to puree the mixture. Add the grated cheeses, and stir until combined. If needed add a little more olive oil, if too thick.
4.
Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, reserving some of the pasta water. Mix the spaghetti with the pesto, then mix in 3-4 tablespoons of cooking water. Arrange the spaghetti on plates, sprinkle with parmesan cheese, and serve immediately.
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