| This recipe is liked by 0 person(s). |
Pasta with Creamy Pesto & Tomatoes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 274 calories per serving | |
| 8 oz | linguine |
| PAM spray | |
| 1 cup | fat-free sour cream |
| 2 Tbsp | chopped toasted pine nuts |
| 2 cups | packed fresh basil leaves, about 1 bunch |
| By-Salt and fresh ground pepper to taste | |
| 6 large cloves | garlic, finely chopped |
| 1 ounce | grated parmigiana-reggiano |
| 1 large | red heirloom tomato, diced into large chunks |
1. Bring large pot of water to boil - season with Nu-Salt. Cook pasta until al-dente.
2. Meanwhile, heat a medium sauté pan over medium-high heat. Spray with PAM and add half of the garlic. Salute for 1 minute and add diced tomato. Season with Nu-Salt and pepper and sauté for about 3 minutes, or until tomatoes are soft but not broken down too much.
3. Next, in a bowl of a food processor, combine remaining 3 garlic cloves with basil leaves and sour cream. Purée until smooth and season with Nu-Salt and pepper.
4. Drain pasta and toss with pesto sauce; adjust seasoning if necessary. Spoon tomato mixture on top and sprinkle with pine nuts and parmigiana.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe