Brown Rice Spaghetti With Arugula Basil Pesto Sauce


I love adding pesto to my pasta, as it adds in nutrients from the greens, herbs, garlic, and nuts that you choose. This pasta is gluten-free, as it's made with brown rice spaghetti, and vegan as well. 

Ingredients (serves 2)

  • 4 ounces dry brown rice spaghetti
  • 1/4 cup cherry tomatoes, halved
  • 1/2 tablespoon extra-virgin olive oil

Ingredients for Arugula Basil Pesto

  • 1/2 cup arugula
  • 1/4 cup fresh basil leaves
  • 1 large clove garlic, chopped
  • 2 tablespoons raw unsalted walnuts
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1 lemon

1. Preheat oven to 425 degrees Fahrenheit. Bring water to a boil in a medium pot, and cook pasta according to package. While pasta is cooking, add tomatoes to an aluminum-foil-lined baking sheet, and drizzle with olive oil. Bake for 20 minutes.

2. While pasta is cooking and tomatoes are roasting, prepare pesto by blending ingredients together in a blender or food processor until smooth.

3. When pasta is ready, toss in pesto sauce and top with roasted tomatoes. Serve warm.