Linguine with Spicy Basil Sauce (Low Fat)

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*** LINGUINE with SPICY BASIL SAUCE ***

 

1/4 cup Green Herb Sauce (below)

1/4 teaspoon red pepper flakes

12 ounces dried linguine

1 tablespoon pine nuts, toasted

2 tablespoons grated Parmesan cheese

 

GREEN HERB SAUCE:

1 cup chopped basil

2/3 cup soft silken tofu

1/3 cup coarsely chopped fresh chives (or 2 teaspoons dried)

2 garlic cloves, coarsely chopped

1/4 cup grated Parmesan cheese

1/4 teaspoon salt

 

 

To Make Sauce: In blender or food processor, combine everything.

Process, stopping once or twice to scrape down the sides of the

container, until sauce is smooth and pale green, about 1 minute.

Serve within 1 hour, or refrigerate in a tightly covered container

for up to 2 days.

 

To Make Pasta: In a large serving bowl, stir together the Green

Herb Sauce and pepper flakes.

 

Fill a large pot three-quarters full of water and bring to boil.

Add pasta and cook al dente. Remove 3/4 cup of the cooking water,

then drain pasta thoroughly.

 

To the sauce bowl, add the pasta and reserved cooking water. Toss

to combine and coat the pasta evenly with the sauce.

 

Top each serving with an equal amount of pine nuts and Parmesan.

 

(The basil in the Green Herb Sauce can be replaced with fresh oregano

or parsley for a change of flavor.)