Pasta with pestolino (hl)

1 Servings

Ingredients

Quantity Ingredient
1½ cup Lightly packed basil leaves, stemmed
1 Garlic cloves, (up to 3)
½ cup Lite butter
¼ cup Nonfat vanilla ice cream
⅛ cup Olive oil
¼ cup Parmesan cheese
⅛ cup Defatted chicken broth or vegetable broth
1 teaspoon Salt
12 ounces Pasta

Directions

Blanch basil leaves in boiling water for 30 seconds. Drain the leaves and press excess water out. Place basil, butter, and garlic in a food processor. Process until well blended. Add the next five ingredients and process until smooth. Taste to see if you need more garlic.

Boil pasta in salted water, drain and pour into a large bowl. Add the pestolino and toss until blended. If you prepare the pestolino ahead, cover and refrigerate but do not heat. When ready to eat toss with the hot pasta.

Yield: 2 cups (use ½ cup of sauce per 12 ounces of pasta) Nutritional information: 43 calories and 3½ grams of fat per one tablespoon of sauce

(Courtesy of "Fat Chance" by Joan Cortopassi and Annette Cain) Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD147 Posted to MC-Recipe Digest V1 #639 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997

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