Fit Foodie Finds · by Linley Hanson★ 5.0 (2)
Pesto Pasta
NUTRITION · PER SERVING35M COOK
CAL 39%·PRO 44%
CARBS 53G27% OF CAL
5G FIBER40G OTHER7G TOTAL SUGAR
FAT 54G62% OF CAL
10G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine tossed with homemade basil pesto, parmesan, and sautéed mushrooms. Fresh and herbaceous with nutty pine nuts, ready in about 35 minutes for a quick weeknight meal.
mainitalianpasta🍲 stockpot🍳 skilletveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups fresh basil leaves (packed)
- 1/2 cup shredded parmesan (or this vegan parmesan)
- 2 tablespoon fresh lemon juice
- 2 medium clove garlic
- 1/4 cup pine nuts
- 6 tablespoons olive oil
- 8 oz. pappardelle pasta
- 8 oz. Bella mushrooms (sliced)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (separated)
- 10 oz. cherry tomatoes (halved)
- 2/3 cup pesto (or vegan pesto)
- 2 tablespoons pasta water
- grated parmesan (for topping)
At a glance
PER SERVING · TIME 35M
CAL 39%·PRO 44%
CARBS 53G27% OF CAL
5G FIBER40G OTHER7G TOTAL SUGAR
FAT 54G62% OF CAL
10G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 848mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 755mg
- Calcium
- 341mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 848MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.