Pasta with Arugula Pesto

1 Reviews
0% would make this recipe again

Linguine with an arugula-garlic sauce.

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Preparation : 5 min Cooking : 10 min
500 calories/serving


160 g gluten free/wheat free spaghetti
1/3 cup Pesto Sauce with Arugula 85 mL
3 tbsp pasta cooking water 45 mL
2 tbsp milk, partly skimmed, 2% 30 mL
1 pinch salt [optional] 0.2 g

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 pesto sauce in a small bowl. Add the salt (as per the quantity specified in the Pesto Sauce recipe), milk and specified amount of pasta cooking water, which will warm up the sauce and dilute it a bit.
  3. Put the drained linguine back into the pasta cooking pot, add the sauce, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (230 g)


% Daily Value




28 g

43 %

Saturated 4.3 g
+ Trans 0 g

22 %


10 mg


250 mg

10 %


56 g

19 %


3 g

13 %


1 g

Net Carbs

53 g


7 g

Vitamin A

9 %

Vitamin C

4 %


12 %


7 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin E, Vitamin K
Good source of  :
Calcium, Iron, Manganese, Phosphorus, Potassium
Source of  :
Copper, Fibre, Folacin, Magnesium, Niacin, Omega-3, Omega-6, Vitamin A, Vitamin B12, Vitamin B6, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Milk and Alternatives 0
Meat and Alternatives ½
Fats 5 ½

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1 Reviews (1 with rating only) 0% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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