Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/1510/
Penne with Tofu Basil Pesto
Yield: Makes 4 servings (1-1/4 cup )
Ingredients
| Pesto: | |||
| 1 | cup | fresh basil | |
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| 1 | cup | reduced fat firm skillet tofu (6 oz.) | |
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| 1 | large garlic clove, minced | ||
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| 1/4 | cup | grated Parmesan cheese | |
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| 2 | Tablespoons | olive oil | |
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| 2 | Tablespoons | fresh lemon juice | |
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| 1/2 | teaspoon | black pepper | |
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| 1/4 | teaspoon | salt | |
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| Vegetables: | |||
| 1 | teaspoon | olive oil | |
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| 2 1/2 | cups | sliced mushrooms | |
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| 1/4 | cup | shallots | |
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| 8 | ounces | penne pasta, cooked according to package directions | |
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Nutrition Facts
Yield: Makes 4 servings (1-1/4 cup )
Approximate Nutrient Content per serving:
| Calories: | 352 | |
| Calories From Fat: | 441 | |
| Total Fat: | 49g | |
| Cholesterol: | 14g | |
| Sodium: | 310mg | |
| Total Carbohydrates: | 5mg | |
| Protein: | 11g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Pesto:
Combine basil, tofu, garlic, cheese, 2 tbsp oil olive, lemon juice, pepper and salt in food processor or blender; process until smooth. Place pesto in nonstick skillet and cook over low heat until warm. Remove from heat; keep warm.
Vegetables:
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat, add mushrooms and shallots; saute for 4 minutes.
Cook pasta.
Combine hot pasta, pesto and vegetables in a large bowl; toss gently. Serve immediately.
Please note that some ingredients and brands may not be available in every store.
Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/1510/
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