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    Pesto Pasta Salad -- e-w


    Source of Recipe


    The Complete Diabetes Prevention Plan
    Pesto Pasta Salad -- e-w
    Plan ahead…needs to chill at least 1 hour
    Yield: 8 servings

    - 8 ounces penne pasta
    - 1-1/2 cups small grape tomatoes

    PESTO:

    - 3/4 cup packed fresh spinach leaves
    - 3/4 cup packed fresh basil leaves
    - 3 tablespoons extra virgin olive oil
    - 1/3 cup grated Parmesan cheese
    - 1/4 teaspoon salt
    - 1/4 teaspoon ground black pepper

    Cook the pasta al dente according to package directions. Drain, rinse with cool water, and drain again.

    Pesto:
    Place all of the pesto ingredients in a food processor and process into a paste. Add the pesto and tomatoes to the pasta and toss to mix well. Cover and chill for at least 1 hour before serving.

    One 3/4-cup serving equals: Calories: 178, Carbohydrate: 23 g, Cholesterol: 3 mg, Fat: 6.8 g, Saturated Fat: 1.6 g, Fiber: 1.3 g, Protein: 6 g, Sodium: 158 mg, Calcium: 78 mg +++EXC: 1-1/4 Starch, 1/2 Vegetable, 1 Fat +++WWP: 4

 

 

 

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