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.
- 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
- Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.
- 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.
- 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.
- Note: Nutritional analysis includes Cilantro Pesto.
- Calories: 404
- Calories from fat: 20%
- Fat: 8.8g
- Saturated fat: 2.9g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 1.2g
- Protein: 46.2g
- Carbohydrate: 32.2g
- Fiber: 2.1g
- Cholesterol: 83mg
- Iron: 3.2mg
- Sodium: 478mg
- Calcium: 126mg