A mix of Vegetable, and pasta.
1. Roast almonds in oven for 10 minutes (heat the oven to 180 degrees)- Please make sure you put this step towards the end based on how long it might take to cook the vegetables and pasta.
2. Use as much pesto sauce as you would like, add 4tbsp to lemon juice approx. to the pesto, and chop the basil, and add into the sauce.
3. Boil/steam/ or stir fry vegetables - Courgette, asparagus, kale, and peas. (Can stir fry the asparagus/courgette)
4. Drain the pasta toss in the sauce, mix the vegetables in to the pasta. Serve
5. Add Parmesan if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 16 | ||
Calories from Fat: 2 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.8mg | 0 % | |
Potassium 256.8mg | 7 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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