Black Olive and Tomato Pesto - 3 pts, Carbs 5g, Fiber 1g

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Black Olive and Tomato Pesto - 3 pts, Carbs 5g, Fiber 1g

 

Recipe By :The 125 Best Pasta Dishes by Mindty Toomay

Serving Size : 8 Preparation Time :0:00

Categories : Condiment Low Calorie (Less than 300)

Low Carb Quick

Spicy Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups pitted black olives -- drained

1/4 cup Kalamata Olive Puree -- drained, firmly packed, pitted,

and chopped

2 tablespoons olive oil

1/3 cup tomato paste

1 teaspoon dried oregano

4 medium garlic cloves -- minced

freshly ground black pepper -- a few grinds

3/4 cup grated Parmesan cheese -- finely grated

1 1/2 pounds dried pasta -- vermicelli or linguine

 

Put several quarts of water on to boil for the pasta. Drain the olives and puree

them with the oil, tomato paste, oregano, garlic, pepper, and 1/3 cup of the

Parmesan in a food processor or blender to a thick, homogenous paste

consistency. Cook the pasta until al dente and drain well. Toss in a warm bowl

with the pesto. Serve immediately, passing addtional Parmesan.

 

Makes 8 main course servings

 

Per serving (pesto only): Cals 127 ; total Fat 11g; Carbs 5g; Fiber 1g ; Prot

4g; Chol 6mg; Sodium 642mg.

 

" This tantalizing pesto is a quickie to prepare. The kalamata or Greek olives

add special pizzazz. A tart salad or a platter of crisp, raw bell pepper strips

and garlic bread would be most welcome on the side. "

 

Description:

" 3 pts "

S(Formatted by Chupa Babi):

" 07.05.08 "

Copyright:

" 1992 "

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Per Serving (excluding unknown items): 133 Calories; 11g Fat (73.4% calories

from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 565mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2130706543