french

Buckwheat Pasta with Roasted Cherry Tomatoes, Spinach, and Walnut Pesto

This roasted dish pairs buckwheat pasta, dry with cherry tomatoes, baby spinach and walnuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

73 g Carbohydrates

32 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

76g buckwheat pasta, dry 282 kcal
175g cherry tomatoes 32 kcal
56g baby spinach 13 kcal
22g walnuts 144 kcal
16g parmesan cheese, grated 64 kcal
11g olive oil 97 kcal
4g garlic clove 12 kcal
10g basil leaves 4 kcal
1g lemon zest 0 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cherry tomatoesolive oilsaltblack pepper
Preheat the oven to 425 F. Toss cherry tomatoes with olive oil, salt, and pepper; roast 12-15 minutes until blistered.
buckwheat pasta
Cook buckwheat pasta in salted water until al dente. Reserve 60 ml pasta water, then drain.
buckwheat pastawalnutsparmesan cheesegarlic clovebasil leaves
In a small processor or mortar, blend walnuts, garlic, parmesan, and half the basil with a splash of pasta water to form a coarse pesto.
buckwheat pastacherry tomatoesbaby spinach
Return pasta to the pot. Add pesto, roasted tomatoes, and spinach. Toss over low heat, adding pasta water as needed to coat.
basil leaveslemon zestsaltblack pepper
Finish with remaining basil and lemon zest. Taste and adjust salt and pepper.