| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats |
|
Pasta-pd |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Lightly packed basil leaves, stemmed |
| 1 |
|
Garlic cloves, (up to 3) |
| 1/2 |
c |
Lite butter |
| 1/4 |
c |
Nonfat vanilla ice cream |
| 1/8 |
c |
Olive oil |
| 1/4 |
c |
Parmesan cheese |
| 1/8 |
c |
Defatted chicken broth or vegetable broth |
| 1 |
ts |
Salt |
| 12 |
oz |
Pasta |
INSTRUCTIONS
Blanch basil leaves in boiling water for 30 seconds. Drain the leaves and
press excess water out. Place basil, butter, and garlic in a food
processor. Process until well blended. Add the next five ingredients and
process until smooth. Taste to see if you need more garlic.
Boil pasta in salted water, drain and pour into a large bowl. Add the
pestolino and toss until blended. If you prepare the pestolino ahead, cover
and refrigerate but do not heat. When ready to eat toss with the hot pasta.
Yield: 2 cups (use 1/2 cup of sauce per 12 ounces of pasta)
Nutritional information: 43 calories and 3.5 grams of fat per one
tablespoon of sauce
(Courtesy of "Fat Chance" by Joan Cortopassi and Annette Cain)
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD147 Posted to MC-Recipe Digest
V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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