Piccolo Basil Pesto With Spaghetti

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* Exported from MasterCook *

 

Piccolo Basil Pesto With Spaghetti

 

Recipe By : Cooking Light Magazine, March/April 1988, page 65

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cloves garlic

2 cups fresh piccolo verde fino basil

OR sweet basil -- divided

1/4 cup no-salt-added broth

2 tablespoons water

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

4 cups hot cooked spaghetti

(cooked without salt or fat)

 

Position knife blade in food processor bowl; top with cover. With

processor running, drop garlic through food chute; process 10 seconds. Add

1 cup basil; pulse until chopped. Add remaining 1 cup basil and next 4

ingredients; pulse until blended. Combine 1/2 cup basil mixture and

spaghetti; toss gently to coat. Reserve remaining pesto for another use.

 

Yield: 8 servings (about 126 calories per 1/2-cup serving).

 

Note: Pesto may be stored in an airtight container in the freezer.

 

PROTEIN 4.5 / FAT 2.8 / CARBOHYDRATE 20.5 / CHOLESTEROL 2 / IRON 1.1 /

SODIUM 48 / CALCIUM 62

 

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