Beyond Your Scale

Spaghetti with Pesto & Roasted Tomatoes
30 minutes
 Cherry Tomatoes
Sea Salt & Black Pepper (to taste)
 Baby Spinach
 Basil Leaves
 Lemon (juiced)
 Sunflower Seeds
 Extra Virgin Olive Oil
 Tamari
 Garlic (clove, minced)
 Brown Rice Spaghetti
420
25g
Saturated
3g
43g
Fiber
5g
9g
 Add diced chicken.
 Add red chilli flakes.
Preheat oven to 420ºF (216ºC). Toss halved cherry tomatoes in a splash of extra
virgin olive oil and season with sea salt and pepper. Line a baking sheet with
parchment paper. Place tomatoes on baking sheet and roast in the oven for 30
minutes.
Meanwhile, make pesto by combining spinach, basil, lemon juice, sunflower
seeds, extra virgin olive oil, tamari and garlic in a food processor. Process until a
smooth consistency is formed.
Cook brown rice spaghetti according to the directions on the package. Run
under cold water once cooked to prevent from over cooking.
Toss spaghetti in pesto. Plate and top with roasted tomatoes. Season with sea
salt and pepper. Bon appetit!
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