Making Thyme for Health · by Sarah Rotavera
Sundried Tomato Pesto Pasta
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 26%
CARBS 63G59% OF CAL
7G FIBER0G ADDED25G INTRINSIC31G OTHER25G TOTAL SUGAR
FAT 16G34% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with sundried tomato and walnut pesto, roasted corn and zucchini. Fresh, umami-rich, and ready in 30 minutes.
mainamericanpasta🍲 stockpot⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 8-ounce jar sundried tomatoes in olive oil (*reserve oil for recipe*)
- ⅓ cup walnuts
- ½ cup fresh basil
- 4 garlic cloves
- 2 tablespoons lemon juice (from 1 small lemon)
- ½ cup corn kernels (fresh or frozen)
- 8 ounces diced zucchini (cut in ½-inch pieces; roughly 1 small zucchini)
- 8 ounces pasta
- shredded parmesan (for serving (I like Violife's dairy-free parmesan wedge))
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 26%
CARBS 63G59% OF CAL
7G FIBER0G ADDED25G INTRINSIC31G OTHER25G TOTAL SUGAR
FAT 16G34% OF CAL
2G SAT14G 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
- 159mg
- Total sugar
- 25g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1275mg
- Calcium
- 67mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.