Spaghetti with Citrus Pesto

2 Reviews
100% would make this recipe again

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

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


320 g spaghetti
1 cup Citrus Pesto 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

per 1 SERVING (210 g)


% Daily Value




23 g

35 %

Saturated 2.8 g
+ Trans 0 g

14 %


10 mg


690 mg

29 %


70 g

23 %


5 g

21 %


8 g

Net Carbs

65 g


15 g

Vitamin A

2 %

Vitamin C

32 %


7 %


16 %


This recipe is :
Excellent source of  :
Magnesium, Manganese, Niacin, Selenium, Vitamin E
Good source of  :
Copper, Fibre, Iron, Phosphorus, Vitamin C, Vitamin K, Zinc
Source of  :
Calcium, Folacin, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Fruits 0
Meat and Alternatives ½
Fats 4 ½
Other Foods 0

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Members' Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

This recipe is in the following categories

Pasta | Nuts | High Fibre | Halal | Kosher | High Iron | Italian

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