Linguine with pesto and tomatoes^

Yield: 4 servings

Measure Ingredient
Cooking Light 9-95
Carolyn Shaw 8-95
½ cup Basil pesto
¼ cup Water
4 cups Hot cooked linguine
1½ cup Sliced plum tomatoes
2 tablespoons Chopped fresh basil
¼ cup Crumbled chevre (goat
Cheese)

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, 10⅒ g (30%) fat, 44⅖ 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

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