Italian Rice-Noodle Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 t extra virgin olive oil1 fresh garlic cloves, put through a garlic press1 T pesto, homemade or commerical10 oz firm tofu, rinsed well drained and cut into cubes or strips1/6 C sundrid tomatoes, chopped1/3C fresh basil, coarsely chopped2 lg fresh Roma tomatoes, chopped1C baby spinach leaves1/2 C chopped broccolini (tender stem)1/3 lb brown rice pasta spaghetti noodlessea saltfreshly ground pepper
In a large non stick saute pan, heat olive oil and garlic over medium heat. Add pesto, tofu and sundried tomatoes and warm through. Add basil, fresh tomatoes, baby spinach and chopped broccolini. Simmer the tomato and vegetable mixture until you have a consistent sauce. Add more tomatoes if needed.
Meanwhile, in a large saucepan, boil about 3 quarts of water. Add a pinch of sea salt and a dash of olive oil to keep the pasta from sticking together. Add pasta and cook until al dente. Drain pasta and add sauce. Toss so that all ingredients are uniformaly distributed. Transfer to a heated serving bowl and serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user HILLRUNNER.
Meanwhile, in a large saucepan, boil about 3 quarts of water. Add a pinch of sea salt and a dash of olive oil to keep the pasta from sticking together. Add pasta and cook until al dente. Drain pasta and add sauce. Toss so that all ingredients are uniformaly distributed. Transfer to a heated serving bowl and serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user HILLRUNNER.
Nutritional Info Amount Per Serving
- Calories: 393.7
- Total Fat: 16.8 g
- Cholesterol: 5.0 mg
- Sodium: 606.1 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 8.8 g
- Protein: 19.3 g
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