Basil Pesto Pasta
Basic homemade pesto combines with low protein spaghetti and vegetables to create a savory, salty dinner dish. This dish is a good option for individuals with a higher daily protein allowance.
Pesto
- 1½ cup (36 g) fresh basil leaves
- 2 garlic cloves
- 1 tsp lemon juice
- 1 Tbsp olive oil
- Salt and pepper, to taste
Main Dish
- 1 tsp olive oil
- 4 oz (113 g) low protein spaghetti
- 6 spears (96 g) asparagus, cut into bite-sized pieces
- 1 cup (71 g) broccoli florets
- 6 sundried tomatoes (18 g), packed in oil, drained and chopped
- ½ cup (74 g) black olives, halved
- Salt and pepper, to taste
- ¼ cup (30 g) vegan parmesan cheese*†
- 1 tsp balsamic vinegar
To make the pesto, combine basil, garlic, lemon juice, olive oil and salt and pepper into a food processor and blend until smooth. Set aside. For a thinner consistency, add more olive oil.
Cook the spaghetti according to the package instructions. Reserve ½ cup of cooking liquid before draining and set aside.
Steam the asparagus and broccoli until fork tender and set aside.
In a pan, gently heat the pesto sauce. Add spaghetti and mix well. Add sundried tomatoes and olives into the pesto and spaghetti and mix well. Add the asparagus and broccoli.
Top with vegan parmesan cheese and balsamic vinegar. Garnish with basil if desired. Serve immediately.
Serving size: ~2 cups
Calories: 475
Protein: 4.2 g
Phenylalanine: 130 mg
Leucine: 204 mg
Tyrosine: 82 mg
Calories: 950
Protein: 8.4 g
Phenylalanine: 260 mg
Leucine: 408 mg
Tyrosine: 164 mg
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).*Calories and protein may vary by product. Be sure to check the nutrition label.†LEU and TYR content not available for vegan parmesan cheese; the amino acids in this ingredient are not included in the nutrient analysis.