|Whole grain spaghetti||12 Ounce, boil (Whole grain spelt pasta used)|
|For the pesto sauce|
|Garlic||1 Clove (5 gm), chopped|
|Basil leaves||2 Cup (32 tbs)|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Salt and pepper||To Taste|
|Pecorino romano cheese/Parmigiano reggiano cheese||1⁄4 Cup (4 tbs), grated|
1. In a blender blend the garlic, basil, extra virgin oil, salt and pepper, until you get a smooth sauce like consistency.
2. Boil the pasta in salted water until al dente, once done drain and toss it with the pesto sauce.
3. Serve the cool summer pesto along with some grated pecorino romano cheese on top.
Calories 709 Calories from Fat 408
% Daily Value*
Total Fat 44 g67.3%
Saturated Fat 3.6 g17.8%
Trans Fat 0 g
Cholesterol 2.8 mg0.9%
Sodium 175.7 mg7.3%
Total Carbohydrates 66 g21.9%
Dietary Fiber 9.7 g38.9%
Sugars 3.2 g
Protein 12 g24.5%
Vitamin A 12.7% Vitamin C 4.3%
Calcium 6.5% Iron 11%
*Based on a 2000 Calorie diet