| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Cooking lig, Main dishes, Untried, Vegetarian | 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 | T | Olive oil |
| 2 | T | Fresh lemon juice |
| 1/2 | t | Black pepper |
| 1/4 | t | Salt |
| 1 | Clove garlic, minced | |
| 1 | t | Olive oil |
| 2 1/2 | c | Cremini mushrooms, sliced |
| 1/4 | c | Shallot, minced |
| 4 | c | Penne pasta, cooked and |
| drained |
INSTRUCTIONS
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. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high hear. Ass the mushrooms and shallots, and saute 4 minutes. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 690
Calories From Fat: 197
Total Fat: 21.9g
Cholesterol: 42.9mg
Sodium: 892.7mg
Potassium: 108.8mg
Carbohydrates: 86.6g
Fiber: 4.1g
Sugar: <1g
Protein: 33.1g