Food & Wine Spaghettini With Pesto Tomatoes And Grilled Eggplant Recipe

Keto Friendliness Gauge

Net Carbs are 8% of calories per serving, at 22g per serving. This food is keto-friendly.

How keto-friendly is Food & Wine Spaghettini With Pesto Tomatoes And Grilled Eggplant? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food & Wine Spaghettini With Pesto Tomatoes And Grilled Eggplant Recipe

  • Net Carbs are 8% of calories per serving, at 22g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Food & Wine Spaghettini With Pesto Tomatoes And Grilled Eggplant Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 140 g )
Amount Per Serving
Calories: 286
Total Fat: 18g
Saturated Fat: 3g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 12g
Trans Fat: 0g
Cholesterol: 7mg
Sodium: 325mg
Total Carbohydrates: 25g
Dietary Fiber: 3g
Sugar: 3g
Protein: 6g
Calcium: 52mg Iron: 1mg
Potassium: 248mg Vitamin A: 39mcg
Vitamin C: 5mg Vitamin D: 0mcg

Ingredients

  • 2 medium garlic cloves, smashed
  • 2 cups (loosely packed) basil leaves, coarsely chopped
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 pint each red and yellow cherry tomatoes, halved or quartered
  • One 1 1/4-pound eggplant, sliced 1/2 inch thick lengthwise or crosswise
  • 6 ounces ricotta salata, sliced 1/4 to 1/3 inch thick
  • 3/4 pound spaghettini

Instructions

Visit Food & Wine's website to view the recipe instructions. (Via Edamam)