Parsley-yogurt Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eat-, Lf | 6 | Servings | ||
INGREDIENTS
| 6 | oz | Plain low-fat yogurt, at |
| room temperature | ||
| 1/2 | c | Packed fresh parsley |
| chopped or minced | ||
| 1/2 | c | Packed fresh basil leaves |
| 1 | Clove garlic, minced | |
| 5 | T | Grated nonfat Parmesan, or |
| lowfat | ||
| 1/4 | t | Grated nutmeg, or less |
| Salt and pepper, to taste | ||
| Lemon zest, optional garnish |
INSTRUCTIONS
Combine the yogurt, herbs and garlic. Fold in the cheese. Season to taste with nutmeg, salt and pepper. Stir into hot drained pasta just before serving. Garnish with lemon zest if desired. Variations and ideas: vegetable-flavored pastas like pepper, lemon, or spinach are good choices for this light sauce. Use any combination of fresh herbs, including spinach leaves. Shred jicama, carrot and raw banana squash (medium grate in cuisinart). Toss with hot pasta and this sauce. each serving without pasta: : 73 cals, 11% fat; 1 g fat, 2g fiber. Recipe by: Barbara Gibbons, Light & Spicy (1989) Harper and Row Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Nov 16, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 2.9mg
Sodium: 59.5mg
Potassium: 301.7mg
Carbohydrates: 7g
Fiber: 2.5g
Sugar: 3.7g
Protein: 4.1g