Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 xpost * Exported from MasterCook * Pasta with Broccoli Pesto Recipe By :Bobbie Hinman Serving Size : 4 Preparation Time :0:00 Categories : 2002-07-10 Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups broccoli -- cut into small flowerets 1/3 cup dry white wine 1/4 cup fresh basil -- loosely packed 2 garlic clove -- coarsely chopped 1 tablespoon grated Parmesan cheese 2 teaspoons olive oil 1/8 teaspoon pepper 8 ounces elbow macaroni -- uncooked Cook broccoli until tender (either in a steamer basket over boiling water for about 8 minutes, or microwaved with a little water for about 3 minutes). Drain. In a blender container or food processor, combine broccoli with remaining ingredients, except pasta. Process until smooth. Cook macaroni according to package directions. Drain. Place in a large bowl and add broccoli mixture. Mix well. Serve right away. Serve-again hint: Leftovers make a delicious cold pasta salad. You can add any chopped veggies, either cooked or raw, add a little reduced-fat Italian salad dressing if the mixture is too dry. Source: " Vegetarian Gourmet's Easy Low Fat Favorites " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 4g Fat (13.2% calories from fat); 9g Protein; 45g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 38mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : Steamed broccoli,fresh basil, and white wine form the basis for this unusual variation of a popular dish. It's also much lighter than the original oil-laden version, calling for only two teaspoons of oil. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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