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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 minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 512kcal
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
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.
Nutrition facts based on using four ounces of parmesan.
Weight Watchers points: 16
Calories: 512kcal | Carbohydrates: 70.9g | Protein: 17.1g | Fat: 18.7g | Fiber: 4.3g | Sugar: 3.1g