Cavatappi with Arugula Pesto and Cherry Tomatoes Recipe

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Cavatappi with Arugula Pesto and Cherry Tomatoes
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Ingredients:

Directions:

  1. To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
  2. Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
  3. Wine note: There's nothing more satisfying than a light pasta dish and a glass of cold, fresh, dry Italian white wine. Pinot grigio fills the bill exactly, and it's a steal, too. For one that's thirst-quenching and loaded with personality, try Alois Lageder Pinot Grigio 2004 from the Trentino Alto Adige region ($12).-Karen MacNeil
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 152.48 Kcal (638 kJ)
Calories from fat 59.39 Kcal
% Daily Value*
Total Fat 6.6g 10%
Cholesterol 2.08mg 1%
Sodium 345.66mg 14%
Potassium 267.05mg 6%
Total Carbs 17.57g 6%
Sugars 1.53g 6%
Dietary Fiber 2.03g 8%
Protein 5.45g 11%
Vitamin C 8.8mg 15%
Iron 1.5mg 8%
Calcium 64.2mg 6%
Amount Per 100 g
Calories 83.93 Kcal (351 kJ)
Calories from fat 32.69 Kcal
% Daily Value*
Total Fat 3.63g 10%
Cholesterol 1.14mg 1%
Sodium 190.28mg 14%
Potassium 147mg 6%
Total Carbs 9.67g 6%
Sugars 0.84g 6%
Dietary Fiber 1.12g 8%
Protein 3g 11%
Vitamin C 4.9mg 15%
Iron 0.8mg 8%
Calcium 35.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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