Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
257
Calories
13g
Protein
21g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225 g (8 oz ) spaghetti
- 2 tablespoon olive oil
- 140 g (5 oz) spinach
- 200 g (7 oz) mushrooms , sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup (275 g / 9.5 oz) pesto
- ½ cup (60 g / 2 oz) grated parmesan cheese , plus extra for sprinkling
Directions
1
Boil the spaghetti in water until al dente .
2
Meanwhile, heat the oil in a pan over a medium heat.
3
Cook the spinach for 5 minutes until it is wilted.
4
Add the mushrooms, salt, and pepper and cook for a further 3 minutes, stirring occasionally.
5
Stir in the pesto and cheese and cook for 2 minutes.
6
Drain the pasta in a colander and stir into the sauce.
7
Divide the pasta between 4 plates and serve.
8
To serve, sprinkle with some extra cheese.
Recipe sourced from
wikibooks