Pesto & parmesan spaghetti

Recipe uploaded by

Mary Cadogan

2 ratings

Recipe by Mary Cadogan

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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

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• Gemzie

  12 August 2008

  Gemzie rated and commented on this recipe

  

  Really easy tasty dish will definatly make again yum!

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• reddeb1

  29 September 2008

  reddeb1 rated and commented on this recipe

  

  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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Ingredients

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

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Difficulty and servings

Serves 6

Preperation and cooking times

Low-fat

Ingredients

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

Per serving

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

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