Whole-Wheat Spaghetti with Lighter Pesto
- Coarse salt and ground pepper
- 8 ounces whole-wheat spaghetti
- Lighter Pesto (recipe follows)
- Fresh basil leaves, cut into chiffonade, for garnish (optional)
- In a large pot of boiling salted water, cook spaghetti until al dente according to package instructions.
- Reserve 1/2 cup pasta water; drain pasta and return to pot.
- Toss pasta with pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water).
- Season with salt and pepper.
- Serve immediately, garnished with basil, if desired.
- (Per Serving)
- Calories: 351
- Fat: 16g (2.6g Saturated Fat)
- Protein: 11g
- Carbohydrates: 44.9g
- Fiber: 8.2g
salt, lighter, fresh basil
Taken from www.epicurious.com/recipes/food/views/whole-wheat-spaghetti-with-lighter-pesto-387572 (may not work)