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Pasta Primavera With Red Pepper Pesto

0
(0)
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 Red or green sweet pepper
cut up
1/2 c Lower calorie mayo or salad
dressing
2 T Grated Parmesan cheese
1 T Lemon juice
1/2 t Salt
1/8 t Ground red pepper
1/8 t Black pepper
8 oz Fettuccini or linguine
2 Carrots, cut into julienne
strips 1 1/2 C
1 Onion, cut into thin wedges
3/4 C
1 Zucchini or yellow squash
or combination of cut
into julienne strips 1
1/4

INSTRUCTIONS

C
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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“Sin: it seemed like a good idea at the time”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 556
Calories From Fat: 292
Total Fat: 32.5g
Cholesterol: 154.2mg
Sodium: 504.9mg
Potassium: 1467.2mg
Carbohydrates: 19.3g
Fiber: 11.7g
Sugar: 3.5g
Protein: 50g


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