Pasta with Minted Pesto Recipe
1 cup packed mint leaves
1/2 cup fresh parsley
2 cloves garlic
2 tablespoons grated fat-free Parmesan cheese
2 tablespoons walnuts
2-3 tablespoons olive oil
2-3 tablespoons vegetable broth
Salt and pepper to taste
8 cups cooked pasta
Combine all ingredients except vegetable broth and salt and pepper in a blender and process until smooth. Gradually add enough vegetable broth to make the mixture spoonable. Season with salt and pepper and toss with hot pasta.
Makes 8 Servings
Serving Size: 8 ounces
Nutrients per serving:
Calories: 255
Total fat: 6 grams
Saturated fat: 1 grams
Cholesterol: 2 mg
Sodium: 59 mg
Carbohydrate: 43 grams
Protein: 8 grams
Dietary fiber: 3 grams
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