Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1998

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.

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Nutrition Facts

337 calories; calories from fat 21%; fat 8g; saturated fat 1.3g; mono fat 4.2g; poly fat 1.7g; protein 11g; carbohydrates 55.6g; fiber 3.4g; cholesterol 1mg; iron 3.5mg; sodium 123mg; calcium 79mg.
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