Spaghetti with Citrus Pesto

Spaghetti with Citrus Pesto

A recipe with no garlic or onion, inspired by the Italian Chef Filippo La Mantia.

4 servings
Preparation 10 min
Cooking 10 min

520 calories per serving 


320 g gluten free/wheat free spaghetti    
1 cup Citrus Pesto (Recipe)   250 mL
1/4 cup pasta cooking water   65 mL

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Cook the pasta.
  2. While the pasta is cooking, put the Citrus Pesto in a small bowl, then add the specified amount of pasta cooking water, which will warm up the sauce and will dilute it a bit.
  3. Put the drained spaghetti back into the pasta cooking pot, add the pesto sauce, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (150g)


% DV*

* DV = Daily Value




22 g

34 %

Saturated 2.5 g
+ Trans 0 g

13 %


0 mg


190 mg

8 %


69 g

23 %


5 g

18 %


9 g


10 g

Vitamin A

2 %

Vitamin C

30 %


8 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info


Source of :
Calcium, Copper, Folacin, Omega-6, Vitamin B2
Good source of :
Fibre, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin C, Vitamin K
Excellent source of :
Vitamin E

More info

This recipe is in the following categories: Nuts | Pasta | Sauces & Dips | Halal | High Fibre | High Iron | Kosher | Vegan | Vegetarian | No Cook | Italian

Citrus Pesto

Citrus Pesto

A recipe with no garlic or onion, inspired by the Italian Chef Filippo La Mantia.

250 mL (1 cup)
Preparation 15 min


1 oranges   180 g
1/3 cup almonds   45 g
3 tbsp capers   26 g
10 leaves fresh basil   5 tbsp
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 tbsp maple syrup   15 mL
1/4 cup extra virgin olive oil   65 mL

Before you start

A blender or food processor will be very useful to make the pesto sauce.


  1. Rinse the basil leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels.
  2. Drop the peeled orange into a food processor with the almonds, capers, basil, lemon juice and maple syrup. Slowly mix in the olive oil, until a creamy, but thick consistency is achieved.
  3. Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a plastic wrap and chill until ready to use.


The pesto sauce can be made 1 or 2 days ahead.

This recipe is in the following categories: Nuts | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | No Cook | Italian

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