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Spaghetti With Vegetables and Creamy Pesto

20 Minutes
451 Calories
13 Ingredients
4 Servings



  1. To make the pesto, combine spinach, 3/4 cup basil, olive oil, milk, sour cream, 1/4 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.
  5. Makes 4 servings.


  • Calories 451
  • Sodium 485mg
  • Fat 18g
  • Protein 18g
  • Carbs 57g
  • Fiber 9g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 451
% Daily Value
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 485mg 20%
Total Carbohydrate 57g 19%
Dietary Fiber 9g 36%
Total Sugars 7g
Protein 18g
Calcium 201mg 20%
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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