Serves 6
Ingredients:
3 cups fresh basil leaves
1/2 cup fresh parsley sprigs
1/4 cup fresh oregano leaves
2 tablespoons pine nuts, toasted
1 tablespoon grated fresh Parmesan cheese
1/4 teaspoon salt
4 garlic cloves
2 tablespoons olive oil
8 cups mixed hot cooked pasta (such as farfalle, penne, and shells)
Directions:
1. Place first 7 ingredients in a food processor; process until smooth.
2. With processor on, slowly pour oil through food chute; process until well-blended.
3. Toss with pasta.
Nutritional Facts :
CALORIES 337 (21% from fat); FAT 8g (sat 1.3g, mono 4.2g, poly 1.7g); PROTEIN 11g; CARB 55.6g; FIBER 3.40g; CHOL 1mg; IRON 3.50mg; SODIUM 123mg; CALC 79mg
Most any kind of leftover dried pasta will work in this vegetarian main dish.
Source: Submitted by Melissa to Low Fat Veggie Food
Formatted by : Chupa Babi in MC
