Pasta With A Carrot Basil Sauce And Pine Nuts Or Navy Bea
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Juice, Pasta.lite | 2 | Servings | |
INGREDIENTS
| 4 | oz | Angel hair pasta, cooked and |
| drained | ||
| 3 | Carrots, juice only 1/3 to | |
| 1/2 cup juice reserve | ||
| the | ||
| pulp | ||
| 12 | Fresh basil leaves | |
| approximate | ||
| 2 | Cloves garlic, peeled | |
| Garlic salt, to taste | ||
| Pepper, to taste | ||
| 2 | T | Pine nuts |
| 1/4 | t | Grated lemon rind |
| 1/2 | t | Extra virgin olive oil |
| 1 | T | Lemon juice, or more to |
| taste | ||
| Pine nuts, 2 tablespoons | ||
| dry pan roasted OR | ||
| 1/2 | c | Cooked white beans, 1/2 |
| cup drained and rinsed | ||
| 2 | T | Fat-free parmesan cheese |
| grated | ||
| 2 | T | Garlic croutons, optional |
INSTRUCTIONS
1997 Extract the juice from 3 large trimmed and cleaned carrots. In a food processor, chop the basil, and garlic; adding a little of the carrot juice to aid the processing. Stop the processor and add salt and pepper to taste. Add the pine nuts, lemon rind and process, adding more juice as needed. Add the oil to thicken. Heat the Sauce : place a skillet or saute pan over medium heat and toast the nuts; add the solution from the processor and heat gently. Mix 1 tablespoon of the reserved pulp with the remaining juice. Heat to reduce to a 'thin' consistency (note that the pulp will thicken the sauce somewhat). Do not allow to boil. Add lemon juice to taste. Add the cooked pasta to the pan and toss to coat well. Serve with romano shavings or fat-free grated Parmesan cheese. McServing: 377.5 cals, 23.3%ff (10g fat) Lean Bean Variation : use beans in place of nuts. McServing: 400 cals, 14%ff (6.3g fat) Posted to eat-lf by PAThanneman phannema@wizard.ucr.edu on 6/28/97 TIP: Freeze some pulp in 1 to 2 tablespoon portions. Add to broths, gravies, soups, stews. Pure dry pulp will thicken the way a mashed potato will. - patH Recipe by: Hanneman (1997) Riverside Posted to Digest eat-lf.v097.n165 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 28,
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Nutrition (calculated from recipe ingredients)
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Calories: 952
Calories From Fat: 302
Total Fat: 34.6g
Cholesterol: 93.9mg
Sodium: 2259.9mg
Potassium: 1227.4mg
Carbohydrates: 98.5g
Fiber: 12.6g
Sugar: 6.1g
Protein: 63.3g