How many calories are in 1 cup of cooked spaghetti?

A cup of cooked spaghetti contains approximately 200-220 calories , as mentioned previously. This is the base before you add sauces and other ingredients. Therefore, knowing this can help you estimate how many calories are in a cup of green spaghetti when you start adding the other things that will make your recipe unique.

How much spaghetti is 500 calories?

About two and a half cups of cooked plain spaghetti would give you roughly 500 calories . This estimation is based on 200 calories per cup. Keep in mind that when you add sauces, vegetables, or other things the calorie count will be altered significantly, but this helps you get a good base estimate.

How many calories are in 1 cup of veggie pasta?

The calories in 1 cup of veggie pasta depend on the types of vegetables used. However, generally, it's similar to a cup of plain pasta, around 200 to 220 calories . But the additional veggies provide fiber and nutrients, so it is a worthwhile exchange when it comes to nutrition.

How many calories are in 1 cup of spaghetti with sauce?

The calorie count for 1 cup of spaghetti with sauce varies greatly depending on the type of sauce. For instance, a cup of spaghetti with marinara might be around 250-300 calories , while a cup with cream sauce could easily reach 400-500 calories .

How Many Calories Are In A Cup Of Green Spaghetti? Shocking Truth Revealed!

Description

This Green Spaghetti is a fresh, healthy, and flavorful dish made with a vibrant spinach-basil pesto sauce. It’s packed with nutrients and comes together in no time!

Ingredients

Scale

- 1 pound spaghetti (whole wheat, if possible)

- 2 cups fresh spinach, packed

- 1 cup fresh basil leaves

- 2 cloves garlic

- 1/4 cup pine nuts (or walnuts for a cheaper alternative!)

- 1/4 cup grated Parmesan cheese

- 1/4 cup extra virgin olive oil

- Juice of 1/2 lemon

- Salt and black pepper to taste

- Optional: 1/2 cup chopped cherry tomatoes

Instructions

1. Cook the Spaghetti: Start by cooking the spaghetti according to the package directions. Don’t overcook it! You want it al dente. Reserve about a cup of pasta water before draining, because this is where the magic is!

1. Prepare the Pesto: While the pasta cooks, prepare the “green” part of the recipe. In a food processor, combine the spinach, basil leaves, garlic, pine nuts (or walnuts), and Parmesan cheese. Pulse until finely chopped.

1. Add the Olive Oil and Lemon: With the food processor running, slowly drizzle in the olive oil and lemon juice. Process until the mixture forms a smooth paste. If the pesto is too thick, add a little pasta water to thin it out.

1. Combine Pesto with Pasta: Once the spaghetti is cooked and drained, immediately transfer it back into the pot. Add the pesto sauce to the pasta. Toss well to combine, ensuring each strand is evenly coated with the vibrant green sauce.

1. Adjust Seasoning: Taste and season with salt and black pepper to taste. At this point, add a bit more pasta water if you like the sauce to be looser. Add optional cherry tomatoes, too!

1. Serve Hot: Serve immediately, garnishing with additional Parmesan cheese and maybe a basil leaf or two. And there you have it, a delicious meal.

Notes

You can substitute walnuts for pine nuts to make this recipe more budget-friendly.
For a vegan version, swap Parmesan cheese with nutritional yeast.
Leftovers can be stored in an airtight container for up to two days.

Prep Time: PT10M
Cook Time: CT10M
Category: Dinner
Method: Boiling, Blending
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups of pasta per serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 5 mg

Keywords: green spaghetti, spinach pesto, healthy pasta, easy dinner, vegetarian pasta