Spaghetti Al Pesto
A vibrant Italian pasta dish featuring fresh parsley, basil, and Romano cheese, tossed with al dente spaghetti and a flavorful herb pesto, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Cook spaghetti as directed on the package. Drain.
- Meanwhile, combine parsley, basil, garlic, olive oil, oleo, Romano cheese, Parmesan cheese, salt, and pepper in an electric blender.
- Blend at high speed until the mixture resembles an almost-paste with some specks of parsley visible.
- Toss the cooked spaghetti with the pesto until completely coated.
Tips & Substitutions
For a vibrant green pesto, quickly blanch the parsley and basil leaves in boiling water for 10 seconds, then plunge them into ice water before blending. If you don't have Romano cheese, you can substitute with more Parmesan or even Pecorino for a sharper taste. Adjust the garlic to your preference, and feel free to add nuts like pine nuts or walnuts for added texture and flavor.
Serving Suggestions
Serve the spaghetti al pesto warm, garnished with extra grated Parmesan and a sprinkle of fresh parsley. It pairs beautifully with a crisp green salad or garlic bread for a complete meal. For a delightful twist, consider serving alongside a side of Eggplant Appetizer (Caponata) for a balanced Italian feast.
Storage & Reheating
Store any leftover pesto in an airtight container in the refrigerator for up to 5 days. To prevent browning, drizzle a thin layer of olive oil on top before sealing. Reheat the spaghetti gently in a pan over low heat, adding a splash of olive oil or a bit of water to loosen the sauce if necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti Al Pesto contains roughly 232 calories, with 15g protein, 36g carbohydrates, and 5g fat. It is an excellent source of iron (99% of the Daily Value), dietary fiber (32% of the Daily Value), and calcium (32% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought pesto instead of making my own?
Absolutely! Store-bought pesto can save time, but be sure to choose a high-quality brand for the best flavor. You may want to adjust the amount of salt in the dish, as store-bought versions can vary significantly in saltiness.
What can I use instead of spaghetti?
You can substitute spaghetti with any pasta of your choice, such as fusilli or penne, for a different texture. For a low-carb option, consider using zucchini noodles or spaghetti squash, which will give you a light and healthy alternative.
How can I make this recipe vegan?
To make this recipe vegan, simply omit the cheese or use a plant-based cheese alternative. Nutritional yeast can also be used to add a cheesy flavor without dairy, making it a fantastic option for those following a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).