Garden Linguine W Pesto - 41g Carbs, 3.5g Fiber
{The recipe does not state the type of pasta used for the
nutrition here but use a brand such as dreamfields or whole
grain. Be sure it is one you know you can use. IF this is
still too high in carbs... do not use! Take care, Gloria}
From: Oxmoor House
Servings: 5
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
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