Noodles with Pesto (Lactose free / Treenut Allergy Safe)
Pesto originated in Genoa, Italy, and is traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.
Ingredients
- 250 gram Noodles
- 4 teaspoon Basil Pesto
- 1 cup Cherry Tomatoes
- 1 cup Spinach
- 2 tablespoon Olive Oil
- 2 clove Garlic
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they start to soften.
- Stir in basil pesto and spinach, cooking until spinach wilts.
- Add cooked noodles to the pan and toss until well coated.
- Season with salt and black pepper to taste.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 2g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.