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Fresh pesto with gluten-free pasta and tomatoes
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Pesto Pasta with Cherry Tomatoes

This delicious nut-free, lower fat pesto recipe tastes great when paired with pasta, and it's easier on the wallet to make!
Course Entree
Cuisine American
Keyword Gluten-Free, Nut-free, Sugar-free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 512kcal
Author Lauren Goslin

Ingredients

PESTO:

  • 1 large garlic clove
  • 2 cups (packed) spinach
  • 1 cup (packed) basil
  • ¼ teaspoon sea salt
  • 3 Tablespoons olive oil
  • 3 Tablespoons water
  • ½ lemon (about 1-2 tablespoons)
  • 3 Tablespoons grated parmesan

OTHER PESTO PASTA INGREDIENTS:

  • 12 ounces your favorite gluten-free pasta
  • 1 pint cherry tomatoes quartered

Instructions

PESTO:

  • Pulse the garlic clove in a food processor until minced.
  • Add in the spinach, basil, and salt, and begin processing.
  • While it's going, drizzle in the olive oil, water, and lemon juice.
  • Process until combined, but not smooth (it should have a bit of texture).
  • Lastly, pulse in the parmesan.
  • Stir the pesto with warm, freshly cooked pasta and fresh cherry tomatoes.

Notes

Nutrition facts based on using four ounces of parmesan.
Weight Watchers points: 16

Nutrition

Calories: 512kcal | Carbohydrates: 70.9g | Protein: 17.1g | Fat: 18.7g | Fiber: 4.3g | Sugar: 3.1g