Name: Vegetarian Pesto Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 serving Barilla Pesto; 2 cups Baby Spinach; 4.018 servings Lensi Red Lentil Pasta; 1/2 cup Cooked Green Peas (from Frozen); 1 tbsp Olive Oil; 1/2 cup Cherry Tomatoes; 2 cloves Garlic

Ingredients

50 g pesto

2 cups baby spinach

225 g red lentil pasta

1/2 cup cooked green peas (from frozen)

1 tbsp olive oil

1/2 cup cherry tomatoes

2 cloves garlic

Directions

1.	Boil the pasta as per packet instructions. Reserve some of the pasta water (roughly 1/4 cup), strain the pasta and place it in mixing bowl.
2.	Slice the cloves of garlic. In a saucepan over medium heat, heat the olive oil and add the garlic. Cook the garlic for about a minute, or until it is lightly golden.
3.	To the pan, add the pesto, pasta, baby spinach, frozen peas, cherry tomatoes and stir to combine. Slowly add a few splashes of the pasta water to allow the pasta to mix easily and combine the ingredients.

Nutrition summary

There are 647 calories in 1 serving of Vegetarian Pesto Pasta.

Calorie split: 31% fat, 48% carbs, 21% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

647

% Daily Values*

Total Fat

23g

29%

Saturated Fat

1.163g

6%

Trans Fat

0g

Polyunsaturated Fat

1.14g

Monounsaturated Fat

5.392g

Cholesterol

0mg

0%

Sodium

155mg

7%

Total Carbohydrate

78.92g

29%

Dietary Fiber

9.4g

33%

Sugars

5g

Includes 0g Added Sugars

0%

Protein

34.82g

Vitamin D

0mcg

0%

Calcium

48mg

4%

Iron

7.64mg

42%

Potassium

1296mg

28%

Vitamin A

208mcg

23%

Vitamin C

18.1mg

20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.