Gouda Pesto Spaghetti with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Gouda Pesto Spaghetti with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Gouda Pesto Spaghetti with Roasted Tomatoes

Al dente spaghetti tossed in vibrant basil pesto and topped with creamy melted gouda and juicy roasted cherry tomatoes for a burst of garden-fresh flavor.

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NUTRITION

402kcal
Protein
43.1g
Fat
17.4g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole grain spaghetti

4 oz Chicken breast

1 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Basil pesto

0.5 oz Gouda cheese

1 clove Garlic

1 tsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast for 15 minutes until the tomatoes are blistered and juicy, releasing their natural sugars.

  • 4

    Season the chicken breast with salt and pepper, then pan-sear over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Slice the chicken into thin strips and set aside.

  • 6

    Cook the spaghetti in a large pot of boiling salted water until al dente, reserving two tablespoons of the pasta water before draining.

  • 7

    Return the drained pasta to the pot and toss with the basil pesto, lemon juice, sliced chicken, and reserved pasta water.

  • 8

    Gently fold in the roasted tomatoes and top with the shredded gouda cheese, letting the residual heat melt it into a creamy finish.

Gouda Pesto Spaghetti with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Gouda Pesto Spaghetti with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Gouda Pesto Spaghetti with Roasted Tomatoes

Al dente spaghetti tossed in vibrant basil pesto and topped with creamy melted gouda and juicy roasted cherry tomatoes for a burst of garden-fresh flavor.

NUTRITION

402kcal
Protein
43.1g
Fat
17.4g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole grain spaghetti

4 oz Chicken breast

1 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Basil pesto

0.5 oz Gouda cheese

1 clove Garlic

1 tsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast for 15 minutes until the tomatoes are blistered and juicy, releasing their natural sugars.

  • 4

    Season the chicken breast with salt and pepper, then pan-sear over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    Slice the chicken into thin strips and set aside.

  • 6

    Cook the spaghetti in a large pot of boiling salted water until al dente, reserving two tablespoons of the pasta water before draining.

  • 7

    Return the drained pasta to the pot and toss with the basil pesto, lemon juice, sliced chicken, and reserved pasta water.

  • 8

    Gently fold in the roasted tomatoes and top with the shredded gouda cheese, letting the residual heat melt it into a creamy finish.