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Kale Pesto Spaghetti with Goat Cheese
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Pasta is tossed with homemade kale pesto sauce, sun dried tomatoes & goat cheese in this easy, healthy, vegetarian Kale Pesto Spaghetti recipe!
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
2
people
Calories
700
Author
Whitney Bond
Ingredients
8
oz
spaghetti
corn spaghetti for gluten free
½
cup
kale pesto
click link for recipe
2
tbsp
sun-dried tomatoes
julienned
2
tbsp
goat cheese
crumbled
Instructions
Boil a large pot of water on the stove.
Add the spaghetti and cook for 7-9 minutes.
Drain the spaghetti and return to the pot.
Add the pesto and sun dried tomatoes, toss to combine.
Place in a bowl and top with the goat cheese crumbles.
Nutrition
Calories:
700
kcal
|
Carbohydrates:
93
g
|
Protein:
22
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Cholesterol:
8
mg
|
Sodium:
348
mg
|
Potassium:
690
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
4680
mg
|
Vitamin C:
56.6
mg
|
Calcium:
173
mg
|
Iron:
3.4
mg