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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
400g spaghetti
500g cherry tomatoes
200gasparagus or green beans
2 Tbsp olive oil
½ C basil pesto
60g spinach
1 Tbsp lemon juice
1tspsalt
1tsppepper
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.