Penne with Pesto

aerome

I found this on the Women's Health Magazine site (www.womenshealthmag.com) and my fiance and I LOVE it! I use whole wheat penne and sometimes omit the cheese. You could also add chicken or shrimp (or whatever kind of meat) as well to add some extra protein. I normally hate tomato sauce, but this has a very fresh and yummy taste.

Also, I dry roast my own raw almonds in the oven at 400 degrees for about 7 minutes.

Penne with Pesto alla Trapanese

3/4 lb penne rigate pasta
1/2 lb (about 4) Roma tomatoes, very ripe and sweet
8 large, fresh basil leaves
2 Tbsp unsalted roasted almonds
1 large garlic clove, crushed and peeled
1/4 tsp crushed red pepper flakes
1/4 tsp coarse sea salt or kosher salt
1/4 c extra-virgin olive oil
1/4 c freshly grated Parmesan cheese (preferably Parmigiano-Reggiano or Grana Padano)

1. Cook pasta according to package instructions until al dente.
2. While pasta cooks, rinse the tomatoes and basil and pat dry. Cut tomatoes into large chunks.
3. Place the tomatoes in a blender or food processor, followed by the basil, almonds, garlic, red pepper flakes, and salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large pieces are left.
4. With the machine still running, add the olive oil in a steady stream; it will emulsify the purée into a thick pesto.
5. Scrape the pesto into a big bowl. Drop drained pasta onto the pesto. Toss quickly to coat the pasta, sprinkle on cheese, and toss again. Serve immediately in bowls.

Makes 4 servings. Per serving: 495 calories, 19 g fat (3 g saturated), 232 mg sodium, 67 g carbs, 4 g fiber, 15 g protein

aerome

I found this on the Women's Health Magazine site (www.womenshealthmag.com) and my fiance and I LOVE it! I use whole wheat penne and sometimes omit the cheese. You could also add chicken or shrimp (or whatever kind of meat) as well to add some extra protein. I normally hate tomato sauce, but this has a very fresh and yummy taste.

Also, I dry roast my own raw almonds in the oven at 400 degrees for about 7 minutes.

Penne with Pesto alla Trapanese

3/4 lb penne rigate pasta
1/2 lb (about 4) Roma tomatoes, very ripe and sweet
8 large, fresh basil leaves
2 Tbsp unsalted roasted almonds
1 large garlic clove, crushed and peeled
1/4 tsp crushed red pepper flakes
1/4 tsp coarse sea salt or kosher salt
1/4 c extra-virgin olive oil
1/4 c freshly grated Parmesan cheese (preferably Parmigiano-Reggiano or Grana Padano)

1. Cook pasta according to package instructions until al dente.
2. While pasta cooks, rinse the tomatoes and basil and pat dry. Cut tomatoes into large chunks.
3. Place the tomatoes in a blender or food processor, followed by the basil, almonds, garlic, red pepper flakes, and salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large pieces are left.
4. With the machine still running, add the olive oil in a steady stream; it will emulsify the purée into a thick pesto.
5. Scrape the pesto into a big bowl. Drop drained pasta onto the pesto. Toss quickly to coat the pasta, sprinkle on cheese, and toss again. Serve immediately in bowls.

Makes 4 servings. Per serving: 495 calories, 19 g fat (3 g saturated), 232 mg sodium, 67 g carbs, 4 g fiber, 15 g protein

stillkristi

You could also do that over any of a number of veggies to carb and calorie down. Yummy!