Makes 4 servings
- 8 oz. whole wheat spaghetti
- ½ cup pesto (test recipe used Classico pesto)
- 16 oz. fresh spinach
- 2 cups shelled edamame, fresh or frozen and thawed
- ⅓ cup lemon juice
- ¾ cup sliced almonds
In a large pot of boiling water, cook pasta according to directions. Drain and pour into a large mixing bowl. Add pesto, fresh spinach (some will wilt from the heat of the cooked pasta—that is ok), edamame, lemon juice and almonds. Give it a toss and enjoy!
Nutrition analysis per serving: 550 calories, 26 g fat, 25 g protein, 57 g carbohydrate, 9 g fiber, 490 mg sodium
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