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Spaghetti With Vegetables and Creamy Pesto

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Spaghetti With Vegetables and Creamy Pesto Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
451
Calories from Fat
162
% Daily Value
Total Fat
18g
28%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
26mg
9%
Sodium
485mg
20%
Total Carbohydrates
57g
19%
Dietary Fiber
9g
36%
Sugars
7g
Protein
18g
Calcium
201mg
20%

Number of servings: 4

Calories per serving: 451

Preparation time: 20 min

Total time: 20 min

Ingredients

2 cups firmly packed fresh spinach leaves

1 cup firmly packed fresh basil leaves, divided

1 tbsp olive oil

14 cup 1% or nonfat milk

34 cup low-fat sour cream

12 cup Parmesan cheese, divided

12 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

14 tsp salt

2 cups thinly sliced zucchini

2 cups thinly sliced carrots

14 cup water

8 oz whole-wheat spaghetti pasta, cooked according to directions without salt or fat

13 cup slivered, blanched almonds

Directions

1. To make the pesto, combine spinach, 34 cup basil, olive oil, milk, sour cream, 14 cup cheese, salt-free seasoning, and salt in a food processor. Process about 1 minute until smooth. Set aside.

2. In a large skillet over medium-high heat, combine zucchini, carrots, and water. Cover. Cook 2 to 3 minutes until vegetables are tender.

3. Add pesto mixture to the skillet and stir 1 to 2 minutes to heat through. Remove from heat.

4. In a large bowl, combine hot cooked spaghetti with pesto mixture. Toss to mix well. Top each serving with remaining cheese and almonds.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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