Basil Pesto Pasta
Basic homemade pesto combines with low protein spaghetti and vegetables to create a savory, salty dinner dish. This dish is a good option for individuals with a higher daily protein allowance.
Video
Ingredients
Pesto
- 1½ cup (36 g) fresh basil leaves
- 2 garlic cloves
- 1 tsp lemon juice
- 1 Tbsp olive oil
- Salt and pepper, to taste
Main Dish
- 1 tsp olive oil
- 4 oz (113 g) low protein spaghetti
- 6 spears (96 g) asparagus, cut into bite-sized pieces
- 1 cup (71 g) broccoli florets
- 6 sundried tomatoes (18 g), packed in oil, drained and chopped
- ½ cup (74 g) black olives, halved
- Salt and pepper, to taste
- ¼ cup (30 g) vegan parmesan cheese*†
- 1 tsp balsamic vinegar
Directions
- To make the pesto, combine basil, garlic, lemon juice, olive oil and salt and pepper into a food processor and blend until smooth. Set aside. For a thinner consistency, add more olive oil.
- Cook the spaghetti according to the package instructions. Reserve ½ cup of cooking liquid before draining and set aside.
- Steam the asparagus and broccoli until fork tender and set aside.
- In a pan, gently heat the pesto sauce. Add spaghetti and mix well. Add sundried tomatoes and olives into the pesto and spaghetti and mix well. Add the asparagus and broccoli.
- Top with vegan parmesan cheese and balsamic vinegar. Garnish with basil if desired. Serve immediately.
Nutrition Per Serving
Serving size: ~2 cups
Calories: 475
Protein: 4.2 g
Phenylalanine: 130 mg
Leucine: 204 mg
Tyrosine: 82 mg
Nutrition Per Recipe
Calories: 950
Protein: 8.4 g
Phenylalanine: 260 mg
Leucine: 408 mg
Tyrosine: 164 mg
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).
*Calories and protein may vary by product. Be sure to check the nutrition label.
†LEU and TYR content not available for vegan parmesan cheese; the amino acids in this ingredient are not included in the nutrient analysis.
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