Name: Pasta Primavera with Red Pepper Pesto
Ingredients: 1 c Snipped fresh basil leaves; (OR 1 C fresh parsley sprigs plus 1 T dried basil, crushed); 1 md Red or green sweet pepper; cut up; 1/2 c Lower calorie mayo or salad dressing; 2 tb Grated Parmesan cheese; 1 tb Lemon juice; 1/2 ts Salt; 1/8 ts Ground red pepper; 1/8 ts Black pepper; 8 oz Fettuccini or linguine; 2 lg Carrots; cut into julienne strips, (1 1/2 C); 1 md Onion; cut into thin wedges, (3/4 C); 1 md Zucchini or yellow squash; (or combination of), cut into julienne strips (1 1/4 C)

What Scripture says about parenting is actually quite simple and straightforward: You have a depraved and foolish child, and if you want him not to be so foolish, spank him (Proverbs 22:15). You have a solemn responsibility before God to provide an environment of nurture and instruction where your child will constantly be exposed to God’s truth (Deuteronomy 6:6-7). In short, you need to be careful not to provoke your children to wrath, but bring them up in the training and admonition of the Lord (Ephesians 6:4).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

1	c	Snipped fresh basil leaves; (OR 1 C fresh parsley sprigs plus 1 T dried basil, crushed)
1	md	Red or green sweet pepper; cut up
1/2	c	Lower calorie mayo or salad dressing
2	tb	Grated Parmesan cheese
1	tb	Lemon juice
1/2	ts	Salt
1/8	ts	Ground red pepper
1/8	ts	Black pepper
8	oz	Fettuccini or linguine
2	lg	Carrots; cut into julienne strips, (1 1/2 C)
1	md	Onion; cut into thin wedges, (3/4 C)
1	md	Zucchini or yellow squash; (or combination of), cut into julienne strips (1 1/4 C)

INSTRUCTIONS

While wading thru and weeding out loose recipes, I came across this: Low
fat cooking: Pesto Sauce w/o the Oil
"Instead of pesto sauce that's swimming in oil, we've come up with a lower
fat version that you can toss into your cooked pasta and vegetables. This
pesto recipe gets its creaminess from pureed red peppers and lower calorie
mayonnaise. You'll taste that familiar basil/Parmesan flavor and you won't
miss the fat.
For pesto, in blender container or food processor bowl combine fresh basil
(or parsley and dried basil), red or green sweet pepper, mayo or salad
dressing, parmesan cheese, lemon juice, salt, red and black peppers. Cover
and blend or process until pureed. Set aside.
In large amount of boiling lightly salted water cook pasta, uncovered, for
6 minutes. Add carrots and onion. Return to boiling; cook for 2 minutes.
Add zucchini or yellow squash. Return to boiling; cook for 2 minutes more.
Drain pasta and vegetables; return to saucepan. Stir in pesto; toss to
combine. Cook over very low heat for 2 minutes or until heated through,
tossing occasionally. Serve immediately."
* calls for chicken or turkey. Could use seitan or TVP chunks or simply
leave as is - vegies over pasta.
Wish I could give credit to the "we" of this recipe, but it's a yellowing
piece of paper w/o creator's name.
Posted to fatfree digest by cjay <cjay@bestweb.net> on Mar 11, 1999,
converted by MM_Buster v2.0l.

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