Whole-Wheat Pasta with Fresh Basil Pesto

Servings: 6 to 8

As simple as this dish is to prepare, it is positively packed with fresh flavor. The key to this
recipe is preparing the fresh basil pesto right in your own kitchen – you will be amazed at
the difference it makes in this recipe.


  • 1 lbs. whole-wheat spaghetti, uncooked
  • 2 cups fresh chopped basil
  • 1/3 cup raw pine nuts
  • ½ cup fresh grated parmesan cheese
  • 1 tablespoon plus 1 teaspoon minced garlic
  • Pinch salt
  • 1/3 to ½ cup olive oil
  • 1 tablespoon canola oil
  • ½ small yellow onion, chopped



  1. Bring a large pot of salted water to boil then add the pasta.
  2. Cook the pasta to al dente according to the instructions on the package (about 9 to 11 minutes).
  3. Drain the pasta and set aside.
  4. Place the basil leaves and pine nuts in a food processor and blend smooth.
  5. Pulse in the parmesan cheese, 1 tablespoon garlic and a pinch of salt.
  6. With the food processor running, drizzle in the olive oil until you reach the desired consistency.
  7. Heat the canola oil in a large skillet over medium heat.
  8. Add the onion and the remaining garlic – cook for 5 minutes until the onion is translucent.
  9. Stir in the cooked pasta and toss with the pesto – cook until heated through.
  10. Serve the pasta hot garnished with parmesan cheese and fresh basil.

Whole-Wheat Pasta with Fresh Basil Pesto

Nutritional Information:

425 calories per serving, 20.5g fat, 51g carbs, 16g protein, 0g fiber.

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