Pesto & parmesan spaghetti

Pesto & parmesan spaghetti

Healthy, low fat and ready in 5 minutes

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

5 mins work

Low-fat

Method

  1. Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining parmesan.

Per serving

336 kcalories, protein 14g, carbohydrate 62g, fat 5 g, saturated fat 2g, fibre 2g, salt 0.23 g

Recipe from Good Food magazine, May 2005.

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Latest comments and suggestions

  • 12 August 2008

    Gemzie rated and commented on this recipe

    4 stars

    Really easy tasty dish will definatly make again yum!

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  • 29 September 2008

    reddeb1 rated and commented on this recipe

    4 stars

    Funny - this is my emergency storecupboard dinner. My kids love it, with either green or red pesto and some toasted pinenuts sprinkled on top too. Didn't think you need an actual recipe for it though ;) Although seeing it on here will make me feel better when I serve it up for dinner - "no complains - the recipe is on BBC Good Food!" lol :)

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

5 mins work

Low-fat

Ingredients

  • 500g pack spaghetti , fresh or dried
  • 2-3 tbsp pesto from a jar
  • 50g parmesan , shaved or grated
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Per serving

336 kcalories, protein 14g, carbohydrate 62g, fat 5 g, saturated fat 2g, fibre 2g, salt 0.23 g

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