Quinoa Pasta with Creamy Pesto and Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 325.8
- Total Fat: 15.4 g
- Cholesterol: 29.8 mg
- Sodium: 74.2 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 5.8 g
- Protein: 11.2 g
View full nutritional breakdown of Quinoa Pasta with Creamy Pesto and Tomatoes calories by ingredient
Introduction
Chef Rocco and Amy Parham prepare a gluten-free pasta dish for Biggest Loser Chef Rocco and Amy Parham prepare a gluten-free pasta dish for Biggest LoserNumber of Servings: 4
Ingredients
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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
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.
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.