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Carb-forward pasta dish with higher fat from pesto, aromatic from basil and olive oil
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Cooked pasta with pesto sauce (180 g) has 338 calories. That works out to 188 calories per 100 g. It contains 44.6 g of carbs, 10.1 g of protein, 13.7 g of fat and 3.2 g of fiber. Its 28.8 µg of Selenium covers 52% of the Daily Value. Its glycemic index is 49 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 180 g
338
KCAL / 180G
Carbs
44.6g
· 16% DV
Protein
10.1g
· 20% DV
Fat
13.7g
· 18% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 12% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 338 kcal | |
| Total fat | 13.7 g | 18% |
| Saturated fat | 2.61 g | 13% |
| Trans fat | 0.04 g | |
| Sodium | 432 mg | 19% |
| Total carbohydrate | 44.6 g | 16% |
| Fiber | 3.2 g | 11% |
| Protein | 10.1 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 338 kcal |
| 1 tablespoon (grated) | 20 g | 38 kcal |
| ½ cup (small) | 90 g | 169 kcal |
| 100 g | 100 g | 188 kcal |
| 1 serving (small) | 150 g | 282 kcal |
| 1 serving (medium) | 220 g | 414 kcal |
| 1.5 cup (large) | 270 g | 508 kcal |
| 1 serving (large) | 320 g | 602 kcal |
| 2 cup (extra large) | 360 g | 677 kcal |
Calculated from 188 calories per 100 g.
Cooked pasta with pesto sauce combines pasta with pesto, which commonly contains basil, olive oil, garlic, hard cheese and pine nuts. Recipes vary, so the sauce may use other nuts or omit some ingredients.
Cook the pasta until just tender, saving a little of its cooking water before draining. Toss the hot pasta with pesto off the heat, adding a splash of the reserved water if needed to help the sauce coat it.
No, pesto is usually not cooked separately. Stir it into the hot, drained pasta after taking the pan off the heat; prolonged heating can dull the fresh basil flavor and make the oil separate.
Twists and ridged shapes, such as fusilli or penne, hold pesto well. Long pasta works too; toss it thoroughly with the sauce and a little pasta cooking water so the pesto spreads evenly.
Yes, cooked chicken pairs well with pesto pasta and makes it a more substantial meal. Add bite-sized pieces after cooking the chicken separately, then toss them with the pasta and pesto just before serving.
Refrigerate cooked pasta with pesto sauce in a covered container once it has cooled, and eat it within a few days. Avoid leaving it at room temperature for long periods, and discard it if its smell or appearance changes.
Reheat cooked pasta with pesto sauce gently in a pan with a small splash of water, stirring as it warms. Heat only the portion you plan to eat; high heat can make the pesto oil separate and its flavor less fresh.
Yes, cooked pasta with pesto sauce can be served cold as a pasta salad. Chill it promptly, then add ingredients such as cherry tomatoes or greens if you like, and keep it refrigerated until serving.
Cooked pasta with pesto sauce can seem dry if the pasta absorbs the sauce as it sits or the pesto does not coat it evenly. Loosen it with a little reserved pasta water, mixing gradually until the texture is glossy.
Cooked pasta with pesto sauce can fit into a balanced meal, but pesto adds oil and the dish may be low in vegetables or protein. Pair it with vegetables and a protein source to make the meal more filling and varied.
Vitamins
Vitamin K
57.6µg · 48% DV
Vitamin E
2.43mg · 16% DV
B3
1.98mg · 12% DV
Biotin
3.6µg · 12% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
176mg · 25% DV
Manganese
0.58mg · 25% DV
Sodium
432mg · 19% DV
Potassium ⭐
212mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 338 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cooked pasta with pesto sauce brings together boiled pasta and pesto, traditionally a Ligurian sauce from Genoa made with basil, olive oil, garlic, hard cheese and pine nuts. The sauce is stirred through while the pasta is warm, so its fragrant, savoury coating clings to each piece; it can also be served at room temperature.
It works as a quick lunch or supper in its place of origin and elsewhere, often with a green salad or vegetables. Pasta supplies most of the carbohydrates, while the olive oil, cheese and nuts make pesto comparatively rich in fat; 100 g provides 188 kcal. Add extra vegetables and use a moderate spoonful of pesto for a lighter plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.61g
MONOUNSATURATED
6.39g
POLYUNSATURATED
1.94g
Omega 6:3 ratio 12.2:1
Above the ideal 4:1 (12.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.