Light Lemon Pesto Pasta Recipe

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Light Lemon Pesto Pasta
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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  2. Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  3. With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  4. Pour sauce over spaghetti and toss to coat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.62 Kcal (672 kJ)
Calories from fat 121.48 Kcal
% Daily Value*
Total Fat 13.5g 21%
Cholesterol 6.3mg 2%
Sodium 276.26mg 12%
Potassium 165.67mg 4%
Total Carbs 7.54g 3%
Sugars 0.89g 4%
Dietary Fiber 1.21g 5%
Protein 6.24g 12%
Vitamin C 12.6mg 21%
Iron 0.9mg 5%
Calcium 81.4mg 8%
Amount Per 100 g
Calories 209.9 Kcal (879 kJ)
Calories from fat 158.75 Kcal
% Daily Value*
Total Fat 17.64g 21%
Cholesterol 8.23mg 2%
Sodium 361.02mg 12%
Potassium 216.49mg 4%
Total Carbs 9.85g 3%
Sugars 1.16g 4%
Dietary Fiber 1.58g 5%
Protein 8.15g 12%
Vitamin C 16.5mg 21%
Iron 1.2mg 5%
Calcium 106.4mg 8%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

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