Nutrition balance score
Great
Glycemic Index
46
Low
Nutrition per serving
Calories2968.1 kcal (148%)
Total Fat202 g (289%)
Carbs252.3 g (97%)
Sugars20.5 g (23%)
Protein67.3 g (135%)
Sodium116.3 mg (6%)
Fiber40.8 g (146%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Prep time 10 minutes
Step 2
Serves
Step 3
Add the pasta to a pan of salted boiling water. Cook, according to the packet , until al dente. Drain and set aside.
Step 4
In a heavy-based saucepan over a medium heat, sauté the red onion and courgette in a small amount of olive oil, along with a good pinch of salt, for about 10 minutes until both have softened.
Step 5
Add the baby spinach at this point and sauté for a minute or so until wilted.
Step 6
Make the pesto, either by placing all the in a pestle and mortar and grinding to a rough consistency, or by placing them in a food processor and blending on a fairly low setting. Pesto has more character when it has some texture.
Step 7
Add the drained pasta to the vegetables and stir well.
Step 8
Finally, add the pesto and stir through, ensuring everything is mixed well, then serve.
Notes
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Delicious
Easy
Go-to
Under 30 minutes