How To Make Spaghetti with Artichokes & Pesto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz spaghetti
- 1 can (14 oz) artichoke hearts, drained and rinsed
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
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Cook the spaghetti according to package instructions until al dente. Drain and set aside.
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In a food processor, combine the artichoke hearts, basil leaves, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
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In a large pan, heat some olive oil over medium heat. Add the cooked spaghetti and the pesto sauce. Toss until the spaghetti is evenly coated with the sauce and heated through.
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Serve the spaghetti with artichokes and pesto hot, garnished with some extra grated Parmesan cheese and fresh basil leaves.
Nutrition
- Calories : 480kcal
- Total Fat : 25g
- Saturated Fat : 4g
- Cholesterol : 4mg
- Sodium : 160mg
- Total Carbohydrates : 54g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 9g
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