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Pesto Pasta with Spinach and Avocado
SIMPLY RECIPES8Ingredients
25Minutes
550Calories
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Ingredients
US|METRIC
3 SERVINGS
- 12 oz. fusilli pasta
- salt
- 2 cups baby spinach leaves (packed, about 2 1/2 ounces chopped fresh)
- 8 Tbsp. basil pesto (prepared)
- 2 Tbsp. red wine vinegar
- 1/2 tsp. freshly ground black pepper (more or less to taste)
- 1/2 cup peas (defrosted if frozen)
- 1 whole avocado (ripe, but not overly ripe, peeled and chopped)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium640mg18% |
| Protein17g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate94g31% |
| Dietary Fiber9g36% |
| Sugars6g |
| Vitamin A6% |
| Vitamin C25% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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