Whole Wheat Spaghetti in Homemade Pesto Sauce
Whole wheat spaghetti in a creamy, homemade pesto sauce. But hey, how does a fitness & healthy food blogger make so much pasta? Pasta is so unhealthy, no? Well, pasta can be healthy too, if you balance it wisely and track the calories according to your intended macros for the day. Like this creamy pasta full of green pesto goodness and loads of veggies.
Servings: 5
Calories: 361kcal
Equipment
- Blender
- Pans and pots
- Spatula
Ingredients
- 250 grams whole-wheat spaghetti
- 200 grams spinach washed, roughly chopped
- 2 onions sliced
- 5-6 garlic pods minced
- 1 zucchini sliced
- 200 grams button mushrooms sliced into quarters
- 100 grams Homemade Pesto Sauce recipe here
- 1 tsp paprika optional
- 1 tsp pepper fresh-ground, optional
- 1 tsp salt (I used pink salt)
- 1.5 tbsp olive oil
- 1.5 liters water for cooking pasta
Instructions
- Add ¼ tsp salt to water and bring it to boil in a large pan. Add pasta with 2-3 drops of oil to prevent pasta from clinging, and cook till the pasta is al dente (soft yet with a firm bite). Drain the water – reserve some for the sauce.
- Add oil and minced garlic in a non-stick pan and then increase the heat to medium. Add chopped onions, zuchhini and mushrooms. Sauté until mushrooms are cooked.
- Add spaghetti and pesto sauce. Mix well so the veggies and sauce coat the spaghetti uniformly.
- Sprinkle paprika, pepper and turn off the flame.
- Devour!
Nutrition
Serving: 50g | Calories: 361kcal | Carbohydrates: 52g | Protein: 16g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 3g | Cholesterol: 3mg | Sodium: 704mg | Potassium: 872mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5340IU | Vitamin C: 30.4mg | Calcium: 164mg | Iron: 5mg