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Classic Italian pasta with pesto, rich flavor and energy source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
340
KCAL / 100G
Carbs
49g
· 60%
Protein
7.2g
· 9%
Fat
11.5g
· 31%
Fiber
2.5g
Vitamins
Vitamin K
18µg · 15% DV
Vitamin E
1.8mg · 12% DV
B1
0.12mg · 10% DV
B3
1.5mg · 9% DV
Minerals
Selenium
7.5µg · 14% DV
Phosphorus
85mg · 12% DV
Sodium
260mg · 11% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
2.1g
MONOUNSATURATED
6.2g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 15.7:1
Above the ideal 4:1 (15.7:1).
Basil, garlic, and olive oil in pesto can develop a bitter taste with prolonged high heat. Reheat the pasta gently with a splash of pasta water, rather than boiling the sauce for a long time.
Cherry tomatoes, zucchini, green beans, peas, and spinach pair especially well with pesto. Lightly sautéing or roasting them adds volume, texture, and variety to the meal.
Its carbohydrate content can make it a useful pre-workout meal, although people with sensitive digestion may prefer not to eat it immediately before exercise. After training, adding chicken, tuna, eggs, or legumes can make the meal more balanced.
Yes, but pesto is a rich sauce, so a large late-night serving may worsen indigestion or reflux in some people. A smaller portion with a salad can be a lighter evening option.
Store cooked spaghetti in an airtight container in the refrigerator for about 3 to 4 days. Do not leave it at room temperature for more than two hours, and reheat it until thoroughly hot.
It can be frozen, though the pasta may become softer and the pesto texture can change after thawing. For better results, cook the pasta just al dente, freeze it in single portions, and reheat gently with a little water.
Grilled chicken, shrimp, salmon, tuna, eggs, chickpeas, and white beans all work well. These additions can also help make the meal more filling.
Homemade pesto lets you control the amount of oil, cheese, nuts, and salt used. Store-bought pesto is convenient, but salt levels, fat sources, and added ingredients can vary substantially between brands.
Traditional pesto commonly contains pine nuts or other tree nuts, as well as dairy cheese such as Parmesan. Anyone with an allergy should read the ingredient list carefully and check for cross-contact warnings.
No single food determines the quality of a diet; portion size, variety, and the overall eating pattern matter most. If processed pesto pasta is eaten often, add vegetables and a protein source while balancing other salty and rich foods during the day.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.