Light Lemon Pesto Pasta
This delicious lemon pesto pasta dish is so easy to make within minutes and these summer flavours are perfect with the chicken pesto meatballs.
Servings: 4
Calories: 324kcal
Equipment
- sauce pot and skillet
Ingredients
- 8 oz spaghetti pasta
- 1/2 tsp Himalayan salt
- 1 tbsp extra virgin olive oil
- 1/2 red onion, finely chopped
- 3 cups organic spinach
- 4 tbsp lemon juice
- salt and pepper
- 2-3 tbsp pasta water
- 4 tbsp homemade basil pesto (store bought is an option)
- 2 tbsp Parmesan plus extra for garnishing
- 2 tbsp parsley, chopped for garnishing
Instructions
- Fill a medium to large size pot with water, once it comes to a boil, add salt and pasta. Follow instructions on package and cook until al denta.
- Meanwhile, heat skillet to medium temperature, add olive oil. Once oil is heated through, add shallot and sauté for 2 minutes and add spinach, and cook until softened. Add lemon juice, and season with salt and pepper.
- Drain pasta in a colander and reserve about 2-3 tablespoon, and add to skillet.
- Add pesto to skillet, give or take, and blend well, then add pasta and evenly toss to coat the pasta.
- Garnish with Parmesan cheese and serve with Chicken Pesto Meatballs.
Nutrition
Calories: 324kcal | Carbohydrates: 47g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 491mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2435IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 2mg