Pasta primavera with red pepper pesto

4 Servings

Ingredients

Quantity Ingredient
1 cup Snipped fresh basil leaves; (OR 1 C fresh parsley sprigs plus 1 T dried basil, crushed)
1 medium Red or green sweet pepper; cut up
½ cup Lower calorie mayo or salad dressing
2 tablespoons Grated Parmesan cheese
1 tablespoon Lemon juice
½ teaspoon Salt
⅛ teaspoon Ground red pepper
⅛ teaspoon Black pepper
8 ounces Fettuccini or linguine
2 larges Carrots; cut into julienne strips, (1 1/2 C)
1 medium Onion; cut into thin wedges, (3/4 C)
1 medium Zucchini or yellow squash; (or combination of), cut into julienne strips (1 1/4 C)

Directions

While wading thru and weeding out loose recipes, I came across this: Low fat cooking: Pesto Sauce w/o the Oil "Instead of pesto sauce that's swimming in oil, we've come up with a lower fat version that you can toss into your cooked pasta and vegetables. This pesto recipe gets its creaminess from pureed red peppers and lower calorie mayonnaise. You'll taste that familiar basil/Parmesan flavor and you won't miss the fat.

For pesto, in blender container or food processor bowl combine fresh basil (or parsley and dried basil), red or green sweet pepper, mayo or salad dressing, parmesan cheese, lemon juice, salt, red and black peppers. Cover and blend or process until pureed. Set aside.

In large amount of boiling lightly salted water cook pasta, uncovered, for 6 minutes. Add carrots and onion. Return to boiling; cook for 2 minutes.

Add zucchini or yellow squash. Return to boiling; cook for 2 minutes more.

Drain pasta and vegetables; return to saucepan. Stir in pesto; toss to combine. Cook over very low heat for 2 minutes or until heated through, tossing occasionally. Serve immediately." * calls for chicken or turkey. Could use seitan or TVP chunks or simply leave as is - vegies over pasta.

Wish I could give credit to the "we" of this recipe, but it's a yellowing piece of paper w/o creator's name.

Posted to fatfree digest by cjay <cjay@...> on Mar 11, 1999, converted by MM_Buster v2.0l.

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