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Pesto: Parsley Pesto Spaghetti

Source of Recipe

Jeanette S


List of Ingredients

3 tablespoons olive or canola oil
1 cup packed fresh parsley leaves
1 teaspoon each dried basil, oregano and marjoram
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces uncooked spaghetti
1/4 cup chopped walnuts, toasted
1/4 cup shredded Parmesan cheese


Recipe

For pesto, combine the oil, parsley and seasonings in a blender or food processor; cover and process until blended. Cook spaghetti according to package directions; drain. Transfer to a serving bowl; add walnuts, Parmesan cheese and pesto. Toss to coat; serve immediately. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 328 calories, 12 g fat (2 g saturated fat), 3 mg cholesterol, 479 mg sodium, 44 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 3 starch, 2 fat.