Spring Pesto Pasta
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Servings: 4
Calories: 591kcal
A quick and delicious vegetarian and low fat dish. Try this spring pesto pasta made with fresh tomatoes, asparagus and spinach. Sub in green beans when asparagus is out of season.
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Ingredients
- 400 g spaghetti
- 500 g cherry tomatoes
- 200 g asparagus or green beans
- 2 Tbsp olive oil
- ½ C basil pesto
- 60 g spinach
- 1 Tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 180°C.
- Spread asparagus / beans and tomatoes out on a baking tray. Drizzle with olive oil and toss with salt and pepper. Roast for 8-12 minutes, or until just tender.
- Meanwhile cook pasta according to package directions..
- In a large bowl, toss drained pasta with tomatoes, asparagus / beans, pesto, spinach and lemon juice. Serve immediately.
Nutrition
Calories: 591kcal | Carbohydrates: 85g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 904mg | Potassium: 691mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3024IU | Vitamin C: 37mg | Calcium: 114mg | Iron: 4mg