Description
A delicious and easy recipe for whole wheat spaghetti tossed with fresh basil pesto, cherry tomatoes, and arugula.
Ingredients
Scale
- 8 ounces whole wheat spaghetti pasta or fettuccini
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes (halved)
- 1/2 to 2/3 cup Basil Pesto
- 1 to 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt (plus additional to taste)
- 1/8 teaspoon red pepper flakes (optional)
- 2 cups arugula or spinach
- 2 tablespoons toasted pine nuts (optional for serving)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Cook the pasta to al dente according to package instructions. RESERVE 3/4 CUP OF THE PASTA WATER.
- Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the cherry tomatoes and cook until beginning to burst, about 4 minutes.
- As soon as the pasta is finished cooking, drain it, then immediately add the pasta to the skillet with the tomatoes.
- Add the pesto, lemon juice, salt, and red pepper flakes. Toss to coat the noodles with the pesto, adding additional pasta water as needed to loosen the sauce.
- Add the arugula, stirring until it wilts.
- Sprinkle with pine nuts and Parmesan. Taste and adjust salt as desired. Serve immediately, with additional Parmesan.
Notes
- Feel free to substitute the pesto with any prepared pesto of choice.
- Optionally, add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg