Greek Yogurt Pesto Pasta (Nut-Free) - Meal 1 Option
A creamy, tangy, and protein-packed pasta that skips the nuts but keeps all the flavor. Perfect for a light lunch, dinner, or meal prep.
Note: This is geared around a daily 1,200 calorie goal. Please see my meal plan how-to for more information!
Ingredients (Serves 1–2)
For the Pesto Sauce:
1 cup packed fresh basil (or a mix of spinach + basil)
½ cup plain Greek yogurt
1–2 cloves garlic, chopped
2 tablespoons lemon juice
Salt and pepper, to taste
For the Pasta:
1 cup angel hair rice pasta
1 can tuna (drained) or 1 small chicken breast, cooked and chopped
½ cup fresh spinach
Optional: cherry tomatoes (minimal) or other veggies like mushrooms for extra color and nutrients
Instructions
Cook the pasta: Boil angel hair rice pasta according to package instructions. Drain and set aside.
Make the pesto sauce: In a blender or food processor, combine basil, Greek yogurt, garlic, lemon juice, salt, and pepper. Blend until smooth.
Cook the protein: If using chicken, cook and chop it; if using tuna, simply drain and set aside.
Wilt the spinach: In a skillet over medium heat, sauté spinach for 1–2 minutes until wilted.
Combine everything: Toss the pasta, protein, spinach, and pesto sauce together until evenly coated.
Serve: Plate warm and enjoy immediately. Optionally garnish with extra fresh basil or a squeeze of lemon.
Meal Prep Tip
Make-ahead: Cook pasta and protein in advance, then store separately in airtight containers. Mix with pesto and spinach when ready to eat.
Storage: Keeps well in the fridge for 2–3 days. Reheat gently on the stove or in the microwave.
Add variety: Swap in different proteins (shrimp or leftover turkey) or add roasted vegetables for a nutrient boost.
