Recipe by Cooking Light April 1996


Recipe Summary test

4 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1 teaspoon pine nuts)


Ingredient Checklist


Instructions Checklist
  • Chop sun-dried tomatoes; set aside.

  • Drop garlic through food chute with food processor on, and process until minced. Add basil; process until minced. Add cheese and pepper; process until blended. With the food processor on, slowly pour olive oil through food chute; process until well-blended. Set pesto aside.

  • Steam mixed vegetables, covered, 4 minutes or until crisp-tender. Set steamed vegetables aside.

  • Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add sun-dried tomatoes and shallots; sauté 3 minutes. Stir in broth and canned tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in pesto and steamed vegetables.

  • Spoon pasta onto individual plates, and top with vegetable mixture; sprinkle with pine nuts.

Nutrition Facts

378 calories; calories from fat 17%; fat 7g; saturated fat 1.7g; mono fat 2.6g; poly fat 1.6g; protein 15.4g; carbohydrates 66.2g; fiber 2.3g; cholesterol 6mg; iron 3.4mg; sodium 879mg; calcium 131mg.