Heart Healthy Pasta with Sweet Beans and Basil Cream

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Heart Healthy Pasta with Sweet Beans and Basil " Cream "

12 ounces (6 cups) uncooked farfalle (bow-tie) pasta

1 1/2 cups frozen sweet soybeans (edamame)

1 cup soymilk

1/4 cup chopped fresh basil leaves or 1 tablespoon dried basil leaves

1 tablespoon olive oil

1 teaspoon salt

1 package (12 ounces) soft silken tofu

1/4 cup grated Parmesan cheese

 

 

 

 

1. Heat 4 quarts salted water to boiling and add pasta. Boil uncovered 6

minutes, stirring occasionally; add soybeans. Heat to boiling; cook about 6

minutes longer or until pasta is tender. Drain; return to saucepan.

 

2. While pasta is cooking, place remaining ingredients except cheese in blender

or food processor. Cover and blend on high speed until smooth, stopping to

scrape sides as needed. Add to pasta in saucepan.

 

3. Cook over low heat about 3 minutes, stirring constantly, until warm. Toss

with cheese just before serving.

 

Makes 1 serving (3/4 cup)

Prep: 5 min

Cook: 15 min

 

Special Instructions for High Altitude (3500-6500 ft): Add soybeans the last 7

minutes of cook time in step 1.

 

Source: Betty Crocker Healthy Heart Cookbook

Formatted by Chupa Babi: 06.03.08

 

Per serving: Calories 350 (Calories from Fat 90, 26% fat); Fat 10g (Saturated

2g); Cholesterol 5mg; Sodium 510mg.

 

 

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