Linguine with Sun-Dried Tomatoes-Chevre
Source of Recipe
ws
Recipe Introduction
servings 4
points 6
List of Ingredients
1 1/2 cups packed fresh basil leaves
1 tablespoon + 1 teaspoon pine nuts
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
Freshly ground black pepper, to taste
16 sun-dried tomato halves (not packed in oil)
6 ounces linguine
2 1/4 ounces herbed or plain chvre (goat cheese), crumbled Recipe
In a food processor or blender, combine the basil, pine nuts, oil, garlic, salt and pepper. Puree until smooth; set aside.
In a small bowl, combine the tomatoes with warm water to cover; soak 10-15 minutes, until softened. Drain, discarding liquid; chop the tomatoes and set aside.
In a large pot of boiling water, cook the linguine according to package directions. Drain and place in a serving bowl. Add the basil mixture, tomatoes and
chvre and toss to coat. Divide evenly among 4 plates and serve.
SERVING (1 CUP) PROVIDES: 1 Fat, 2 Vegetables, 3/4 Protein, 2 Breads, 10
Optional Calories.
PER SERVING: 303 Calories, 10 g Total Fat, 4 g Saturated Fat, 13 mg Cholesterol,
232 mg Sodium, 42 g Total Carbohydrate, 3 g Dietary Fiber, 12 g Protein, 148 mg
Calcium
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