How To Make Whole Wheat Spaghetti with Caper Pesto Sauce
This whole wheat spaghetti is made with a bite of herby pesto sauce, infused with tangy capers and salty anchovies, for a flavor-packed Italian meal!
Serves:
Ingredients
- 1lbwhole wheat spaghetti
- 4tbspsalted capers
- 2garlic cloves
- 6anchovy fillets
- 2cupsflat-leaf parsley leaves,packed
- ½cupextra-virgin olive oil
- 1cupparmesan cheese,freshly grated
- freshly ground pepper
Instructions
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Bring a large pot of salted water to a boil. Add the spaghetti to the pot, then cook, stirring frequently the first 3 minutes and then occasionally, for about 2 minutes less than recommended on the package, until the pasta is al dente.
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Take ¼ cup of pasta water and set aside in a bowl.
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Combine the capers, garlic, anchovies, and parsley in a blender or food processor. Process, stopping to scrape down the sides as needed until parsley is finely chopped. Add oil in a fine stream, blending until creamy.
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Transfer sauce to a medium bowl; stir in the cheese. Drain the pasta and transfer to a large bowl.
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Stir the reserved pasta water into the pesto. Pour sauce over pasta and mix well to combine.
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Top with pepper and more cheese, serve, and enjoy!
Nutrition
- Calories: 808.33kcal
- Fat: 39.11g
- Saturated Fat: 10.32g
- Monounsaturated Fat: 23.04g
- Polyunsaturated Fat: 3.91g
- Carbohydrates: 89.52g
- Fiber: 1.47g
- Sugar: 0.61g
- Protein: 32.87g
- Cholesterol: 30.38mg
- Sodium: 960.36mg
- Calcium: 550.25mg
- Potassium: 495.49mg
- Iron: 6.94mg
- Vitamin A: 204.76µg
- Vitamin C: 40.74mg
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