4 Serves
25 Mins
Bring a large pot of water to a rolling boil and add a generous pinch of salt.
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ItalianVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
278 µg / 400 µgCalcium
186 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
274 mg / 1,250 mgPotassium
411 mg / 4,700 mgSodium
1850 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
Add the pasta to the boiling water and cook until al dente, then drain using a colander.
While the pasta cooks, finely chop the garlic and tomatoes, then combine them in a bowl with the basil pesto, olive oil, and black pepper.
Toss the drained pasta with the prepared sauce and serve immediately, topped with freshly grated parmesan cheese.
36
g145
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Italian
Italian