Linguine With Pesto And Tomatoes^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Cooking Light 9-95,
1 1/2 cup: Sliced plum tomatoes,
Carolyn Shaw 8-95,
2 tbsp: Chopped fresh basil,
1/2 cup: Basil pesto,
1/4 cup: Crumbled chevre, (goat
1/4 cup: Water,
Cheese),
4 cup: Hot cooked linguine,
Directions:
Combine pesto and water in a jar, cover tightly and shalke
vigourously.
combine pesto mixture and pasta in a large bowl and toss well. Add
tomato slices, basil and cheese, tossing gently to coat.
Note: Substitute feta for chevre if desired.
Per serving: 303 cal., 9.9 g protein, 10.1 g (30%) fat, 44.4 g carb.,
3.3 g fiber, 8 mg hol., 2.7 mg iron, 115 mg sodium, 78mg calcium.
Submitted By CAROLYN SHAW On 09-05-95
Source from luhu.jp
vigourously.
combine pesto mixture and pasta in a large bowl and toss well. Add
tomato slices, basil and cheese, tossing gently to coat.
Note: Substitute feta for chevre if desired.
Per serving: 303 cal., 9.9 g protein, 10.1 g (30%) fat, 44.4 g carb.,
3.3 g fiber, 8 mg hol., 2.7 mg iron, 115 mg sodium, 78mg calcium.
Submitted By CAROLYN SHAW On 09-05-95
Source from luhu.jp