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Olive Pesto Pasta- prep: 65535 minutes
- cook: 65535 minutes
- servings: 3
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 4244 % Daily Value *
- Total Fat: 153 g 234.68%
- Saturated Fat: 5 g 22.65%
- Trans Fat: 0 g %
- Cholesterol: 11 mg 3.61%
- Sodium: 294 mg 12.26%
- Calcium: 144 mg 14.38%
- Potassium: 299 mg 8.56%
- Magnesium: 0 mg 0%
- Iron: 3 mg 18.61%
- Zinc: 0 mg 0%
- Total Carbohydrate: 39 g %
- Dietary Fiber: 5 g 18.29%
- Sugar: 4 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 23.85%
- Vitamin C 32.27%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
8 ounces store bough or homemade pasta
1/2 cup packed fresh basil
1/2 cup packed fresh flat leaf parsley
1 clove garlic
1/4 cup kalamata olives
1/4 cup sun-dried tomatoes (see note)
3 tablespoons lemon juice
1/4 cup olive oil
2 tablespoons almond slices
1/4 cup breadcrumbs
Instructions
Prepare pasta according to directions. Drain, reserving some of the pasta water, and place pasta in a bowl or return to pot.While pasta is cooking, pulse the basil, parsley, and garlic in a food processor until minced. Add in the olives, tomes, lemon juice, olive oil, and almonds. Continue to until pesto is well combined. Add to pasta and toss, adding a splash or two of pasta water until the pasta is coated.In a dry skillet over medium heat, toast breadcrumbs until lightly browning. Sprinkle on top of pasta and serve.