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vixenbabe
Classy Skank
A tad bit lighter and leaner...Good stuff!
Pesto:
1 1/2 cup fresh basil
6 cloves crushed garlic
1/2 cup chopped walnuts
1/4 cup olive oil
1/3 cup water
1/2 cup grated Parmesan cheese
Pepper to taste
Blend ALL OF THE ABOVE INGRED. INTO A BLENDER TIL IT'S POURABLE. YOU MAY ADD MORE WATER IF NEEDED!
(remove from blender and put in bowl)
Pasta:
1 lbs. penne pasta- cooked PasTa directed on package
Cook pasta, drain, return to pesto pan and add ONLY 1 cup pesto sauce from above. You may eat this recipe warm or it can be put in the fridge. Use leftover pesto sauce on anything YOU can think of.
Toppings:
4 cups chopped RAW zucchini
4 Cups chopped tomato
2 T. balsamic vinegar
Top pesto pasta with chopped viggies and drizzle balsmaic vinegar. ****MAKES 7 SERVINGS****
***Per serving(if your're counting) 357 cals., 11 g. protein, 52 g carbs, 10 g fat.
ENJOY!
Pesto:
1 1/2 cup fresh basil
6 cloves crushed garlic
1/2 cup chopped walnuts
1/4 cup olive oil
1/3 cup water
1/2 cup grated Parmesan cheese
Pepper to taste
Blend ALL OF THE ABOVE INGRED. INTO A BLENDER TIL IT'S POURABLE. YOU MAY ADD MORE WATER IF NEEDED!
(remove from blender and put in bowl)
Pasta:
1 lbs. penne pasta- cooked PasTa directed on package
Cook pasta, drain, return to pesto pan and add ONLY 1 cup pesto sauce from above. You may eat this recipe warm or it can be put in the fridge. Use leftover pesto sauce on anything YOU can think of.
Toppings:
4 cups chopped RAW zucchini
4 Cups chopped tomato
2 T. balsamic vinegar
Top pesto pasta with chopped viggies and drizzle balsmaic vinegar. ****MAKES 7 SERVINGS****
***Per serving(if your're counting) 357 cals., 11 g. protein, 52 g carbs, 10 g fat.
ENJOY!
