Linguine with pesto and tomatoes^
4 servings
Ingredients
| Quantity | 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) | ||
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, 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