| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main dishes, Untried, Vegetarian, Cooking lig | 4 | Servings |
INGREDIENTS
| 1 | c | Fresh basil leaf |
| 1 | c | Tofu; firm, (reduced fat), ~6oz |
| 1/4 | c | Grated fresh Parmesan cheese; (1 oz) |
| 2 | tb | Olive oil |
| 2 | tb | Fresh lemon juice |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Salt |
| 1 | Clove garlic; minced | |
| 1 | ts | Olive oil |
| 2 1/2 | c | Cremini mushrooms; sliced |
| 1/4 | c | Shallot; minced |
| 4 | c | Penne pasta; cooked and drained |
INSTRUCTIONS
1. Combine the first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm. 2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high hear. Ass the mushrooms and shallots, and saute 4 minutes. 3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently. Yield: 4 servings (serving size: 1 1/4 cups). NOTES : Calories: 352 (29% CFF); Fat 11.3g (sat 2.5g, mono 6.6g, poly 1.4g); Protein 14.5g; Carb 48.6g; Fiber 2.1g; Chol 5mg; Iron 3.5mg; Sodium 310mg; Calc 139mg. Recipe by: Cooking Light 9/98 Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@his.com> on Nov 13, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“How can a moral wrong be a civil right?”