Penne in Creamy Basil-Walnut Sauce

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Penne in Creamy Basil-Walnut Sauce

 

Recipe By :Michol Negrin

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 slices white bread

1/2 cup fat free milk

2 cups basil leaves -- loosely packed

1/2 cup walnuts -- coarsely chopped

2 tablespoons grated Romano cheese

1 tablespoon extra virgin olive oil

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 clove garlic

1 pound penne rigate -- uncooked

chopped parsley -- optional

 

Trim crusts from bread. Place bread in a shallow dish; pour milk over bread.

Let stand 5 minutes. Place bread mixture in a food processor; add basil and

next 6 ingredients (basil through garlic). Set aside without processing.

 

Cook pasta according to package directions, omitting salt and fat. Drain in

a colander over a bowl, reserving 3 tablespoons cooking liquid. Place pasta

in a large bowl. Add reserved cooking liquid to basil mixture in food

processor, and process until smooth. Add the pesto to pasta; toss well to

coat. Sprinkle with parsley, if desired. Serve immediately.

 

Source:

" Cooking Light, MAY 2004 "

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Per Serving (excluding unknown items): 398 Calories; 10g Fat (23.3% calories

from fat); 14g Protein; 62g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol;

345mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2

Fat.

 

NOTES : Essentially a pesto made with walnuts instead of pine nuts this

hearty sauce is a specialty in the Tuscan countryside. Thickening the sauce

with milk-soaked bread cuts down on both olive oil and cheese. The sauce

will darken quickly, so process the pesto just before serving.

 

NUTRITION PER SERVING

CALORIES 378 (23% from fat); FAT 9.6g (sat  1.5g,  mono 2.6g,  poly 4.3g);

PROTEIN 13.6g;  CARB 61.1g;  FIBER 3.7g;  CHOL 3mg;  IRON 3.3mg;  SODIUM

365mg;  CALC 95mg; 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0