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Pasta with Pesto, Spinach and Cherry Tomatoes

May 26, 2017 - By Sophie Blais

Temps de lecture 1 minute

Recipe from Zero Diet 2

Preparation time: 10 min
Cooking time: 15 min
Portions: 4


1/3 cup (45g) pine nuts
2/3 package (200g) silk tofu
3/4 cup (30g) fresh basil, well pressed
4 cups (120g) fresh spinach
3/4 cup (75g) Parmesan cheese, grated, well pressed
2 cloves garlic, chopped
Salt and pepper to taste
9 oz (250g) whole wheat spaghetti
3 cups (475g) cherry tomatoes, halved


-Preheat oven to 350 °F (180 °C)
-Toast the pine nuts in the oven for about 2 minutes or until golden. Set aside.
-In a food processor, combine the tofu, basil, 2 cups of spinach, pine nuts, Parmesan cheese, and garlic. Season with walt and pepper. reduce to a sauce.
-In a saucepan of boiling salted water, cook the pasta according to the instructions on the package. Drain and set aside.
-Pour the sauce into the empty saucepan, return to the stove, and cook for about 1 minute over a low heat. Add the pasta, 2 cups of spinach, and the cherry tomatoes. Cook for about 2 minutes.
-Garnish with basil when serving.

This repice contains per portion:

  • 2 vegetable / 2 starch / 1/2 meat & alternatives / 1 fat
  • 408 calories / 57g carbohydrates / 20g proteins / 14g fat / 8g fibre


Pasta with Pesto, Spinach and Cherry Tomatoes is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2017

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