Whole Wheat Spaghetti With Lighter Pesto Recipes

WHOLE-WHEAT SPAGHETTI WITH LIGHTER PESTO

Steps:

• In a large pot of boiling salted water, cook whole-wheat spaghetti until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
• Toss pasta with lighter pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve, garnished with shredded basil, if desired.

WHOLE-WHEAT SPAGHETTI WITH LIGHTER PESTO

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
• Toss pasta with pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve immediately, garnished with basil, if desired.
• Nutrition Information
• (Per Serving)
• Calories: 351
• Fat: 16g (2.6g Saturated Fat)
• Protein: 11g
• Carbohydrates: 44.9g
• Fiber: 8.2g

WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
• In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.