Yield: 1 Servings
|1 can||(6-oz) tomato paste|
|6 ounces||Vegie broth|
|6 ounces||FF parmesan cheese|
|1 teaspoon||Chili powder|
|1 teaspoon||Garlic powder|
|¼ teaspoon||Cayenne pepper|
I believe pesto is just an uncooked sauce. Here is one I adapted years ago from Luciano Pavarotti's guest appearance on the Dinah! TV show many years ago, and guests have asked for repeat performances, it is so delish.
Whir this in the blender while your spaghetti is cooking...quickly drain but DO NOT RINSE! and pour back into the pot. Add pesto and toss very well.
The sauce is enough for four big dinner portions. It reheats well for lunches, too. Posted to fatfree digest V97 #044 by sylvia@...
(Sylvia Genders LeReverend) on Apr 1, 1997