Diabetes Forecast

Spinach Fettuccine With Walnut-Ricotta Pesto

Per Serving

Spinach Fettuccine With Walnut-Ricotta Pesto

Makes: 8 servings
Serving Size: Approximately 1 cup
Calories 390
Fat 20 g
Saturated Fat 2.6 g
Trans Fat 0 g
Carbohydrate 45 g
Fiber 7 g
Sugars 2 g
Cholesterol 0 mg
Sodium 50 mg
Potassium 280 mg
Protein 10 g
Phosphorus 250 mg
Choices: Starch 2 1/2, Lean Protein 1, Fat 3
  • Makes: 8 servings
  • Serving Size: Approximately 1 cup
  • Preparation Time: 5 minutes
  • Cooking Time: 10–15 minutes


1 cup walnut halves or pieces, toasted
1 clove garlic, peeled
1/2 cup fresh basil
6 Tbsp. extra-virgin olive oil, divided use
3/4 cup skim ricotta (preferably fresh)
3 Tbsp. grated pecorino Romano cheese
1/4 tsp. freshly ground black pepper
16 oz. spinach fettuccine or other pasta


  1. Start boiling the water for the pasta (using the amount of water suggested on the pasta package).
  2. Put the walnuts and garlic in a food processor and pulse until the nuts are chopped into very tiny bits (but don’t grind them to a powder). Add in basil and pulse until a paste forms. Add in 4 Tbsp. olive oil and pulse until smooth. Scrape the ground nut/garlic mixture into a large bowl. Stir in the ricotta, grated cheese, and pepper until thoroughly blended.
  3. When the pesto is ready and the water is boiling, drop all the pasta into the pot at once, and stir to loosen and separate the strands. Cook the pasta until it is perfectly al dente. Drain pasta, reserving pasta water, and place in a large bowl.
  4. Drizzle the remaining 2 Tbsp. olive oil over the hot pasta, and toss with tongs until all the strands are nicely coated. Add the pesto and toss to combine. If the sauce is too thick, loosen it with a bit of the hot water reserved from the pasta pot as you toss—I normally use 1/4 cup.
  5. Toss and serve quickly; the sauce thickens as it cools.

Adapted from The Italian Diabetes Cookbook by Amy Riolo.


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