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Gluten-free Pasta with Spinach and Walnut Pesto
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Calories
531
kcal
Ingredients
Spinach Pesto
1/4
cup
walnuts
toasted
4
oz
baby spinach
3
tbsp
extra virgin olive oil
2
tbsp
lemon juice
1
tbsp
nutritional yeast
1/2
tsp
chili flakes
salt
to taste
pepper
to taste
Pasta & Marinated Tomatoes
1
ripe tomato
large
2
tsp
balsamic vinegar
(optional depending on ripeness of tomatoes)
salt
4
oz
brown rice pasta
dry
Instructions
Spinach Pesto
In a food processor pulse together the walnuts, spinach, olive oil, lemon and yeast until smooth, 20-30 seconds. Season with salt and pepper.
Pasta & Marinated tomatoes
Slice tomato into wedges and marinate with balsamic and a pinch of salt.
Toss cooked pasta with with pesto and season with salt and pepper.
Divide pasta between two bowls and add tomato on top.
Nutrition
Calories:
531
kcal
|
Carbohydrates:
54
g
|
Protein:
10
g
|
Fat:
32
g
|
Saturated Fat:
4
g
|
Sodium:
68
mg
|
Potassium:
601
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
5975
IU
|
Vitamin C:
30.2
mg
|
Calcium:
77
mg
|
Iron:
2.5
mg