Spaghetti with Creamy Basil Pesto

Spaghetti with Creamy Basil Pesto requires around 45 minutes from start to finish. This side dish has 377 calories, 15g of protein, and 9g of fat per serving. For 98 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. 25 people have made this recipe and would make it again. This recipe from So How's it Taste requires fresh basil leaves, part-skim ricotta, olive oil, and parmesan cheese. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is awesome. Users who liked this recipe also liked How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto, Spaghetti with Basil-Pistachio Pesto, and Basil Pesto Spaghetti Squash Pasta.

Servings: 6

 

Ingredients:

3 cups fresh basil leaves

4 garlic cloves, unpeeled

2 tbsp. extra-virgin olive oil

1 oz. Parmesan cheese, grated (1/2 cup)

2 oz. (1/4 cup) part-skim ricotta

Salt and pepper

1 shallot, minced

1 lb. spaghetti

Equipment:

frying pan

food processor

bowl

pot

Cooking instruction summary:

1. Toast garlic in small skillet over medium heat, shaking pan occasionally, until color of cloves deepens slightly, about 7 minutes. Transfer to plate and cool slightly. Peel and mince.2. Process toasted garlic, basil, Parmesan, ricotta, shallot, oil, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed.3. Bring 4 cups water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot. Stir in pesto, season with salt and pepper to taste. Add reserved cooking water as needed to desired consistency. Serve.

 

Step by step:


1. Toast garlic in small skillet over medium heat, shaking pan occasionally, until color of cloves deepens slightly, about 7 minutes.

2. Transfer to plate and cool slightly. Peel and mince.

3. Process toasted garlic, basil, Parmesan, ricotta, shallot, oil, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed.

4. Bring 4 cups water to boil in a large pot.

5. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot. Stir in pesto, season with salt and pepper to taste.

6. Add reserved cooking water as needed to desired consistency.

7. Serve.


Nutrition Information:

Quickview
377k Calories
14g Protein
8g Total Fat
58g Carbs
30% Health Score
Limit These
Calories
377k
19%

Fat
8g
14%

  Saturated Fat
2g
17%

Carbohydrates
58g
20%

  Sugar
2g
3%

Cholesterol
8mg
3%

Sodium
346mg
15%

Get Enough Of These
Protein
14g
29%

Selenium
51µg
74%

Vitamin K
52µg
50%

Manganese
0.88mg
44%

Phosphorus
231mg
23%

Calcium
168mg
17%

Vitamin A
737IU
15%

Copper
0.28mg
14%

Magnesium
54mg
14%

Fiber
2g
11%

Zinc
1mg
10%

Iron
1mg
9%

Vitamin B6
0.17mg
9%

Vitamin B3
1mg
7%

Potassium
246mg
7%

Folate
25µg
6%

Vitamin B2
0.1mg
6%

Vitamin E
0.88mg
6%

Vitamin B1
0.08mg
6%

Vitamin B5
0.44mg
4%

Vitamin C
3mg
4%

Vitamin B12
0.13µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Pear Cardamom Flip Cocktail
Batty Bats
Seafood Alfredo Stuffed Shells
Pumpkin Spice Cake with Maple Frosting
Autumn chestnut salad
Instant Peach Frozen Yogurt
Cade’s Chicken Fried Rice
Gluten Free Salted Caramel Apple Waffles
Chicken and Black Bean Burritos with Avocado Pineapple Salsa
Zucchini Basil Soup
Food Trivia

Honey is made from nectar and bee vomit.

Food Joke

Do you sell hot dogs? Because you know how to make a wiener stand.

Popular Recipes
Best Healthy Coleslaw Ever (no mayo!)

Ambitious Kitchen

Orange Ricotta Chocolate Chip Muffins

Two Peas and Their Pod

Healthy Harvest Chicken Soup

How Sweet Eats

Lemon Angel Food Cake

Foodnetwork

Bananas Foster Hamantaschen

What Jew Wanna Eat