Best Very Low Fat Pesto Pasta Recipes
PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA
Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
- While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
- Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
- Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.
Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving
EASY PESTO PASTA
This supper couldn't be easier. Make our filling pesto pasta recipe for a quick, family-friendly dish you can throw together with storecupboard ingredients
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.
Nutrition Facts : Calories 336 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.23 milligram of sodium
VERY LOW FAT PESTO PASTA
since my whole family started on a low calorie diet,i had to come up with a low fat pasta that everyone would like. This pasta is so good you would never know its low fat.serves 4-5
Provided by Mortadella1985
Categories < 30 Mins
Time 17m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- 1.boil water for pasta.
- 2.start cooking the pasta and while thats cooking start on your sauce.
- 3.in a small sauce pan on low heat add the becel ,flour and chicken bouilion cube,stir until flour is dissolved.
- 4.next add your 1 cup of water,and turn the heat to medium,stri until bouillion is dissolved.
- 5.next add garlic,pesto,oregano,basil,parsley,salt and pepper.keep it on medium until your pasta is done cooking.
- 6.when pasta is cooked strain and dump into a big serving dish.Take the sauce of the heat and add the white wine to it,stir well.
- 7.pour the sauce over your pasta,add to your pasta the fat free sour cream,fat free cream cheese and skim milk.
- 8.mix everything well,you should have a very thin sauce.
- 9.add cherry tomatoes and basil, mix well and serve!
Nutrition Facts : Calories 336.7, Fat 7.1, SaturatedFat 1.4, Cholesterol 1.5, Sodium 715, Carbohydrate 54.7, Fiber 3, Sugar 4, Protein 10.5
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