Recipe from Cooking Light

Using too much of an herb in a lower-fat pesto will result in a dry paste because there's not enough oil in the sauce to keep it loose. Weighing the herbs ensures accuracy. You can make the pesto up to two days ahead; it does not lose its bright green color as basil pesto is prone to do. Use leftover pesto as a sandwich spread or a thick sauce to dollop over fish or chicken.

Ingredients

  • 8 ounces uncooked penne rigate (about 2 cups)
  • 1 tablespoon butter
  • 1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
  • 1 small yellow squash, halved lengthwise and sliced (about 1/2 cup)
  • 1/2 cup sugar snap peas, trimmed
  • 1/2 cup halved grape tomatoes
  • 1/2 cup Cilantro Pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 (6-ounce) Yellowfin tuna fillets
  • Cooking spray

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini, squash, and peas; sauté 2 minutes or until crisp-tender. Stir in tomatoes; sauté 30 seconds. Add vegetable mixture and 1/2 cup Cilantro Pesto to pasta, tossing gently to coat.
  3. Sprinkle salt and black pepper evenly over tuna. Return skillet to medium-high heat. Coat pan with cooking spray. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Slice tuna across grain into 1/2-inch-thick slices. Spoon about 1 cup pasta mixture onto each of 6 plates; top each serving with 1 sliced tuna steak.
  4. Note: Nutritional analysis includes Cilantro Pesto.
Tiffany Vickers,
June 2005