WHY IT’S LIGHT With less oil, fewer nuts, and more basil, this better-for-you pesto cuts calories without sacrificing any of the fabulous flavor. Serve the sauce over whole-wheat pasta for more fiber. Extra pesto freezes nicely, so consider doubling the batch.

　　

Ingredients

serves 4

　　Coarse salt and ground pepper

　　8 ounces whole-wheat spaghetti

　　Lighter Pesto (recipe follows)

　　Fresh basil leaves, cut into chiffonade, for garnish (optional)

　　

Step 1

In a large pot of boiling salted water, cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.

　　

Step 2

Toss pasta with pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve immediately, garnished with basil, if desired.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 351

　　

Step 5

Fat: 16g (2.6g Saturated Fat)

　　

Step 6

Protein: 11g

　　

Step 7

Carbohydrates: 44.9g

　　

Step 8

Fiber: 8.2g

　　Everyday Food: Light