Ingredients:
- fresh ground black pepper (for garnish ) (optional)
- fresh ground black pepper (for garnish ) (optional)
Directions:
- PESTO:
- Place ingredients in bowl of food processor.
- Process until smooth, using rubber scraper to push down the sides occasionally.
- Variations: - add 3/4 c freshly grated Parmesan Cheese
- PASTA:
- Boil a large pot of water; cook pasta until al dente.
- While pasta is cooking, prepare pesto; set aside, covered.
- Steam carrots.
- Meanwhile, in skillet, heat oil.
- Add zucchini and peapods.
- Stir continuously until crisp/tender.
- When pasta is done, drain well; toss pesto with noodles until they are well coated.
- Then toss in vegetables.
- Garnish with pepper and cheese.
- VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.24 Kcal (1077 kJ) | ||
| Calories from fat | 161.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.98g | 28% | |
|---|---|---|---|
| Cholesterol | 37.33mg | 12% | |
| Sodium | 214.63mg | 9% | |
| Potassium | 206.28mg | 4% | |
| Total Carbs | 14.44g | 5% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 11g | 22% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 146.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 205.98 Kcal (862 kJ) | ||
| Calories from fat | 129.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.4g | 28% | |
|---|---|---|---|
| Cholesterol | 29.89mg | 12% | |
| Sodium | 171.86mg | 9% | |
| Potassium | 165.17mg | 4% | |
| Total Carbs | 11.56g | 5% | |
| Sugars | 1.49g | 7% | |
| Dietary Fiber | 1.1g | 6% | |
| Protein | 8.81g | 22% | |
| Vitamin C | 4.4mg | 9% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.9mg | 6% | |
| Calcium | 117.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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