Penne with tofu-basil pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh basil leaf |
| 1 | cup | Tofu; firm, (reduced fat), ~6oz |
| ¼ | cup | Grated fresh Parmesan cheese; (1 oz) |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Salt |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Olive oil |
| 2½ | cup | Cremini mushrooms; sliced |
| ¼ | cup | Shallot; minced |
| 4 | cups | 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: 1¼ 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" <wsgrant@...> on Nov 13, 1998, converted by MM_Buster v2.0l.