Emily Bites · by Emily Bites
Pesto Pasta with Asparagus, Sun-Dried Tomatoes and Arugula
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 23%
CARBS 46G45% OF CAL
7G FIBER33G OTHER5G TOTAL SUGAR
FAT 22G48% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant spring pasta tossed with homemade pesto, fresh asparagus, sun-dried tomatoes, arugula, and pine nuts. Light, herbaceous, and completely meatless.
mainitalianpasta⚙️ food processor🍳 skilletvegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 14.5 oz box of whole wheat pasta
- 1 tablespoon Extra Virgin Olive Oil
- 2 oz sundried tomatoes (julienne cut and packaged dry (I used Bella Sun Luci))
- 2 cups asparagus (snapped into 2” pieces)
- ½ cup pesto sauce (see recipe below – recipe makes 1 cup, use half)
- 3 cups arugula
- 1 oz Parmesan cheese (freshly grated)
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts (pine nuts are delicious and traditional, but you can use other nuts such as walnuts or almonds if you like)
- 3 cloves garlic (minced)
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- ¼ teaspoon nutmeg
- salt & pepper to taste
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 23%
CARBS 46G45% OF CAL
7G FIBER33G OTHER5G TOTAL SUGAR
FAT 22G48% OF CAL
4G SAT18G 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
- 10m
- Cook
- 20m
- Sodium
- 328mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 610mg
- Calcium
- 111mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.