| 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.
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