Lemon Balm Pesto Spaghetti
Ingredients55 m servings 588 cals
- Combine the lemon balm, olive oil, and garlic in the bowl of a food processor. Process until combined but still slightly chunky. Reserve.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
- Combine the tomatoes, onions, and dried mushrooms in a large skillet over medium-high heat. Bring to a simmer, breaking up the tomatoes with the back of a spoon. Cook until the tomato liquid has partially evaporated, about 15 minutes. Stir in the arrowroot, salt, and the prepared lemon balm pesto. Simmer to blend the flavors and thicken the sauce, about 5 minutes.
- Serve the lemon balm pesto sauce over the hot cooked spaghetti.
Per Serving: 588 calories; 29 g fat; 72.9 g carbohydrates; 14 g protein; 0 mg cholesterol; 465 mg sodium. Full nutrition
ReviewsRead all reviews 6
Delicious! Next time I think I will try only using 1 and a 1/2 or 2 onions and maybe add one more can of tomato. All-in-all...a wonderful recipe! Glad to finally find something to make with a...
Good use of lemon balm. Definitely cut back on onions, 1 is plenty. Saute onions before combining with tomatoes. Shitake's were lost. Try button mushrooms, maybe add zucchini. Color is unattract...
I really enjoyed this. Used the recipe more as a guide. Used whole wheat pasta, chopped 4 fresh tomatoes and just tossed in uncooked. Added black olives, portobello mushrooms. Left out the onio...
This was awesome! Such a great use of our lemon mint. We used this as a base. We sauteed broccoli, red onion, a can of diced tomatoes, chopped up some chicken and added probably twice as much ...