This meat-free pasta dish is refreshing and very tasty, a nice dish for Summer. Although it’s not as low calorie as I would have liked, it’s still a healthy and fulfilling spaghetti dish with some lovely herbs & veggies, perfect for a mid-week dinner. The high calories came from the spaghetti and olive oil I used, so you could save calories using alternatives to these (see details below). Total calories = Approx. 640 per portion.
Ingredients (for 2 people);
- 140g Spaghetti (I used wholemeal at 241 calories per portion)
- 25g walnut pieces
- 25g parsley, thick stalks removed
- Handful of mint leaves
- 1 clove garlic, roughly chopped/crushed
- 1 small slice stale bread
- 1/2 lemon, zest and juice of
- 4 tbsp olive oil (the Bertolli one I used was approx. 120 cal per portion)
- 50g Dolcelatte cheese, crumbled
- 30g pitted black olives, halved
Method (Takes approx. 15 – 20 mins altogether);
- Cook the spaghetti according to packet instruction (usually 8 – 10 minutes) until tender
- Meanwhile, toast the walnuts in a small pan
- Put the parsley, mint leaves and garlic into a food processor, tear in the bread, add the lemon zest and juice and the olive oil. Blitz together to a rough paste. Season with salt & pepper to taste.
- Add the walnuts to the paste and blitz again but retaining some texture – this is your salsa
- Drain the spaghetti, keeping back some water. Put the spaghetti back into the pan, stir in the salsa and 2-3 tablespoons of the spaghetti water and give everything a good mix until heated through.
- Divide into two bowls and top with the cheese and olives.
Please give this recipe a go and let me know what you think!
If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at email@example.com!