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    Pesto Corn Spaghetti


    Source of Recipe


    Unknown

    PESTO CORN SPAGHETTI
    Exchanges
    WW Points
    Yield: 4 cups

    4 cups hot cooked corn spaghetti or whole-wheat spaghetti

    Basil-almond pesto:
    3 cups firmly packed basil leaves
    1 garlic clove, minced (about 1 teaspoon)
    2 tablespoons almonds
    1/4 teaspoon grated lemon rind
    3 tablespoons olive oil
    1/4 cup defatted chicken stock or broth, preferably low-sodium
    Freshly ground black pepper to taste

    Place the basil and the next three ingredients into a food processor and blend to mix. Slowly add the olive oil to the mixture until it forms a paste. Add the chicken broth, 1 tablespoon at a time, until the paste is moist. Taste for seasoning and add pepper as desired.

    Gently toss the hot spaghetti noodles with the pesto and serve immediately.

    Note: If the pesto isn't moist enough to mix with the noodles, add more chicken broth or olive oil to moisten.

    Keep in mind that the pesto can be made in advance and kept for several days in the refrigerator. Place it in a small ramekin and drizzle a little olive oil over the top; cover tightly with foil.

    One 1-cup serving equals: Calories: 355; Protein: 0.89 g; Carbohydrate: 26 g; Fiber: 7.5 g; Sodium: 42 mg; Fat 17 g (Saturated: 2.15 g, Mono: 11.66 g, Poly: 2.21 g, Trans: 0.14 g); Cholesterol: 0 mg ++++ Exchanges: 2 bread exchanges and 21/2 fats ++++ WWP: 7

 

 

 

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