Preparation Time: 10 mins
Cooking Time: 15 mins
Rating:
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FatSecret Members Average Rating
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Using lentil pasta gives this dish a boost of protein, making for a balanced and satisfying meal.
Ingredients
Directions
- Boil the pasta as per packet instructions. Reserve some of the pasta water (roughly 1/4 cup), strain the pasta and place it in mixing bowl.
- Slice the cloves of garlic. In a saucepan over medium heat, heat the olive oil and add the garlic. Cook the garlic for about a minute, or until it is lightly golden.
- To the pan, add the pesto, pasta, baby spinach, frozen peas, and stir to combine. Slowly add a few splashes of the pasta water to allow the pasta to mix easily and combine the ingredients.
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 568 calories in 1 serving of Vegetarian Pesto Pasta.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 30% fat, 50% carbs, 20% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
2374 kj
28%
568 kcal
Fat
18.58g
27%
Saturated Fat
2.558g
13%
Monounsaturated Fat
5.022g
Polyunsaturated Fat
1.063g
Carbohydrates
71.32g
27%
Sugar
9.38g
10%
Fibre
10.8g
Protein
28.28g
57%
Salt
1.28g
21%
Cholesterol
0mg
Potassium
613mg
31%
Calorie Breakdown:
Carbohydrate (50%)
Fat (30%)
Protein (20%)
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*Based on an RDI of 2000 calories
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