Contains Nuts
Contains Wheat/Gluten
Contains Dairy
Vegetarian
Good for Leftovers
Heart-Healthy
Diabetes-Friendly
Prep Time: 8 min
Cook Time: 30 min
Total Time: 38 min
1/4 lb red potatoes, small, cut into 1/2-inch cubes
1/4 lb green beans, trimmed and halved
8 oz linguine, uncooked
1/4 cup grated Parmesan cheese, divided
2 cups fresh basil, packed
2 Tbsp pine nuts, toasted
2 cloves garlic, peeled and halved
3 Tbsp oil, extra virgin olive
1/2 tsp salt
1/4 tsp pepper black, freshly ground
1. Cook potatoes in a large pot of boiling water 5 minutes or just
until tender. Remove potatoes with a slotted spoon; place in a large
bowl. Add green beans to boiling water, and cook 3 minutes or until
crisp-tender. Remove green beans with a slotted spoon; place in bowl
with potatoes. Add pasta to boiling water, and cook 9 minutes or until
pasta is done.
2. While vegetables and pasta cook, combine 2 tablespoons Parmesan
cheese and next 3 ingredients in a food processor or blender. With
processor on, slowly pour oil through food chute; process until well
blended.
3. Drain pasta, reserving 1/3 cup cooking liquid. Add pasta to bowl
with potatoes and green beans. Sprinkle with salt and pepper. Add
reserved 1/3 cup cooking liquid to food processor; process until
well blended. Add pesto to pasta mixture; toss gently to coat. Spoon
pasta into individual bowls, and sprinkle with remaining 2 tablespoons
cheese.
Servings: 5
Serving size: 1 cup pasta mixture and about 1 1/4 teaspoons cheese
Servings: 5
Nutrition per Serving:
311 Calories, 12.5g Total Fat, 2g Saturated Fat, 4mg Cholesterol,
300mg Sodium, 41g Carbs, 3.5g Dietary Fiber, 9.5g Protein
Carb Choices: 2 1/2
Contains Wheat/Gluten
Contains Dairy
Vegetarian
Good for Leftovers
Heart-Healthy
Diabetes-Friendly
Prep Time: 8 min
Cook Time: 30 min
Total Time: 38 min
1/4 lb red potatoes, small, cut into 1/2-inch cubes
1/4 lb green beans, trimmed and halved
8 oz linguine, uncooked
1/4 cup grated Parmesan cheese, divided
2 cups fresh basil, packed
2 Tbsp pine nuts, toasted
2 cloves garlic, peeled and halved
3 Tbsp oil, extra virgin olive
1/2 tsp salt
1/4 tsp pepper black, freshly ground
1. Cook potatoes in a large pot of boiling water 5 minutes or just
until tender. Remove potatoes with a slotted spoon; place in a large
bowl. Add green beans to boiling water, and cook 3 minutes or until
crisp-tender. Remove green beans with a slotted spoon; place in bowl
with potatoes. Add pasta to boiling water, and cook 9 minutes or until
pasta is done.
2. While vegetables and pasta cook, combine 2 tablespoons Parmesan
cheese and next 3 ingredients in a food processor or blender. With
processor on, slowly pour oil through food chute; process until well
blended.
3. Drain pasta, reserving 1/3 cup cooking liquid. Add pasta to bowl
with potatoes and green beans. Sprinkle with salt and pepper. Add
reserved 1/3 cup cooking liquid to food processor; process until
well blended. Add pesto to pasta mixture; toss gently to coat. Spoon
pasta into individual bowls, and sprinkle with remaining 2 tablespoons
cheese.
Servings: 5
Serving size: 1 cup pasta mixture and about 1 1/4 teaspoons cheese
Servings: 5
Nutrition per Serving:
311 Calories, 12.5g Total Fat, 2g Saturated Fat, 4mg Cholesterol,
300mg Sodium, 41g Carbs, 3.5g Dietary Fiber, 9.5g Protein
Carb Choices: 2 1/2
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