Tangy tomato pesto, fresh arugula, and zippy olives give this pasta loads of flavor with minimal effort.
Ingredients
- 12 oz spaghetti
- ¼ cup packed parsley leaves
- 1 cup pitted mixed olives
- ½ cup sun-dried tomato pesto
- 1 tbsp lemon juice
- 2 cups packed arugula
Steps
- Cook the spaghetti according to package directions, reserving ½ cup cooking water.
- Meanwhile, finely chop the parsley and chop the olives.
- Toss the cooked spaghetti with the pesto, lemon juice, parsley, olives, and reserved cooking water until well combined. Stir in the arugula. Season with salt and pepper to taste. Divide among 4 bowls.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- easy
- Savory February March 2020
Nutrition information
- Calories 501kcal 25%
- Fat 20.0g 31%
- Saturated fat 3.0g 15%
- Carbs 67.0g 22%
- Sodium 689mg 29%
- 3.0g sugar
- 3.0g fiber
- 14.0g protein
- 5mg cholesterol
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