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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997

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Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt, and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well-blended.

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  • Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat.

Nutrition Facts

365 calories; calories from fat 26%; fat 10.6g; saturated fat 1.9g; mono fat 5.8g; poly fat 1.9g; protein 14.7g; carbohydrates 54.9g; fiber 6.2g; cholesterol 2mg; iron 4.6mg; sodium 359mg; calcium 134mg.
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