Penne With Tofu-basil Pesto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Fresh basil leaf,
1 cup: Tofu, firm, (reduced fat), ~6oz
1/4 cup: Grated fresh Parmesan cheese, (1 oz)
2 tbsp: Olive oil,
2 tbsp: Fresh lemon juice,
1/2 tsp: Black pepper,
1/4 tsp: Salt,
1 Clove: garlic, minced
1 tsp: Olive oil,
2 1/2 cup: Cremini mushrooms, sliced
1/4 cup: Shallot, minced
4 cup: Penne pasta, cooked and drained
Directions:
1. Combine the first 8 ingredients in a food processor or blender, and
process until smooth. Place pesto in a small nonstick skillet; cook over
low heat until warm. Remove from heat; keep warm.
2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high
hear. Ass the mushrooms and shallots, and saute 4 minutes.
3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.
Yield: 4 servings (serving size: 1 1/4 cups).
NOTES : Calories: 352 (29% CFF); Fat 11.3g (sat 2.5g, mono 6.6g, poly
1.4g); Protein 14.5g; Carb 48.6g; Fiber 2.1g; Chol 5mg; Iron 3.5mg; Sodium
310mg; Calc 139mg.
Recipe by: Cooking Light 9/98
Posted to EAT-LF Digest by "William S. Grant II" on Nov
13, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
process until smooth. Place pesto in a small nonstick skillet; cook over
low heat until warm. Remove from heat; keep warm.
2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high
hear. Ass the mushrooms and shallots, and saute 4 minutes.
3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.
Yield: 4 servings (serving size: 1 1/4 cups).
NOTES : Calories: 352 (29% CFF); Fat 11.3g (sat 2.5g, mono 6.6g, poly
1.4g); Protein 14.5g; Carb 48.6g; Fiber 2.1g; Chol 5mg; Iron 3.5mg; Sodium
310mg; Calc 139mg.
Recipe by: Cooking Light 9/98
Posted to EAT-LF Digest by "William S. Grant II"
13, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp