Description
This delicious Whole Wheat Spaghetti with Pesto and Cherry Tomatoes is a quick and healthy meal perfect for any night of the week.
Ingredients
Scale
- 8 ounces whole wheat spaghetti pasta or fettuccini (or another long pasta, which works well for pesto)
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes (halved)
- 1/2 to 2/3 cup Basil Pesto (or prepared pesto of choice)
- 1 to 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt (plus additional to taste)
- 1/8 teaspoon red pepper flakes (optional)
- 2 cups arugula or spinach
- 2 tablespoons toasted pine nuts* (optional for serving)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Cook the pasta to al dente according to package instructions. RESERVE 3/4 CUP OF THE PASTA WATER.
- Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the cherry tomatoes and cook until beginning to burst, about 4 minutes.
- As soon as the pasta is finished cooking (don’t forget to reserve 3/4 cup of the water), drain it, then immediately add the pasta to the skillet with the tomatoes.
- Add the pesto, lemon juice, salt, and red pepper flakes. Toss to coat the noodles with the pesto, adding additional pasta water as needed to loosen the sauce.
- Add the arugula, stirring until it wilts.
- Sprinkle with pine nuts and Parmesan. Taste and adjust salt as desired. Serve immediately, with additional Parmesan.
Notes
- For a creamier texture, you can add some reserved pasta water to the sauce.
- Feel free to replace spinach with other greens if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg