Quinoa Pasta with Creamy Pesto and Tomatoes

Name: Quinoa Pasta with Creamy Pesto and Tomatoes Recipe
Yield: 4
Ingredients: 8 oz. quinoa linguine; Salt and fresh ground pepper to taste; PAM spray; 6 lg. cloves garlic finely chopped; 1 large red heirloom tomato diced into large chunks; 2 cups packed fresh basil leaves about 1 bunch; 1 cup fat-free sour cream; 1oz. grated Parmigiano-Reggiano; 2 tablespoons chopped toasted pine nuts

Number of Servings: 4

Ingredients

8 oz. quinoa linguineSalt and fresh ground pepper to tastePAM spray6 lg. cloves garlic, finely chopped1 large red heirloom tomato, diced into large chunks2 cups packed fresh basil leaves, about 1 bunch1 cup fat-free sour cream1oz. grated Parmigiano-Reggiano2 tablespoons chopped toasted pine nuts

Directions

1. Bring large pot of water to boil - season with salt

2. Cook pasta until al-dente, about 7 minutes or follow package instructions

3. Meanwhile, heat a medium saute pan over medium-high heat

4. Spray with PAM and add halft of the garlic, Saute for 1 minute and add diced tomatoes

5. Season with salt and pepper and saute for about 3 minutes, or until tomatoers are soft but have not broken down too much

6. Next, in the bowl of a food processor, combine: remaining 3 cloves chopped garlic with basil leaves and fat-free sour cream. Puree until smooth and season with salt and pepper

7. When pasta is done cooking, drain and toss with creamy pesto sauce to coat; adjust seasonings, if necessary

8. Spoon tomato mixture on top of pasta and sprinkle with Parmigiano and pine nuts

Number of Servings: 4

Recipe submitted by SparkPeople user GINNYLEE521.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving