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Winter Pesto With Whole Wheat Spaghetti

Serves 4 (makes 5 cups).

Note: A julienne cutting peeler will make thin strands of carrot to mix in with the spaghetti, but you can use a standard peeler, spiralizer, or simply shred the carrots, so that they blend in with the pasta. Use this pesto on pizzas, sandwiches or anything else that could use a tasty green sauce. From Robin Asbell.

• 1 c. spinach leaves, packed

• 1/2 c. chopped fresh parsley

• 2 tsp. dried basil

• 2 garlic cloves

• 1/4 c. coarsely chopped walnuts

• 1/4 c. grated Parmesan cheese (or 2 tbsp. panko breadcrumbs and 2 tbsp. nutritional yeast)

• Salt

• 1/4 c. olive oil

• 8 oz. whole wheat spaghetti

• 2 large carrots, stripped, shredded or spiralized

• 1 c. cherry or grape tomatoes, sliced


In a food processor, combine the spinach leaves, parsley, dried basil, garlic, walnuts and Parmesan or vegan alternative; process until a thick paste is formed, scraping down and repeating as necessary to get a smooth texture. Add 1/2 teaspoon salt and olive oil and process until well mixed. Scrape into a bowl or storage container. Makes about 1/2 cup.

To serve with pasta: In a large pot over high heat, bring to a boil 2 quarts of water and add 1 teaspoon salt. Cook the spaghetti according to package directions, about 9 minutes, adding the carrot strips for the final 2 minutes. Drain and shake well to remove excess water.

Toss the cooked spaghetti with the pesto and sliced cherry tomatoes, and serve hot.

Nutrition information per serving:

Calories 460

Fat 23 g

Sodium 640 mg

Carbohydrates 56 g

Saturated fat 4 g

Total sugars 4 g

Protein 15 g

Cholesterol 5 mg

Dietary fiber 9 g

Exch per serving: 2 vegetable, 3 starch, 4 fat.