VEGAN--Penne with Pesto and Vegetables

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Penne with Pesto and Vegetables

 

Recipe By :Vegetarian Times

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Pesto:

1/4 cup pine nuts -- (1 1/2 oz.)

1 medium clove garlic -- peeled and crushed

1 1/4 teaspoons salt

1 1/2 cups fresh basil leaves

1 pinch red pepper flakes

1/2 cup low-fat firm silken tofu -- (4 oz.)

1 tablespoon extra-virgin olive oil

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12 ounces small red potatoes -- (about 6) cut into 3/4 " chunks

4 ounces green beans -- trimmed & halved (1 cup)

12 ounces penne or other short tubular pasta

 

Bring large pot of lightly salted water to a boil for pasta. Make pesto: In dry

small skillet, toast pine nuts over medium-low heat, stirring, until light

golden and fragrant, 2 to 4 minutes. Transfer to small bowl and let cool.

 

Using a mortar and pestle or side of chef's knife, mash garlic and 1 teaspoon

salt until paste forms. Transfer to food processor along with toasted pine nuts,

basil and pepper flakes and process until finely chopped. Add tofu and oil and

process until mixture is smooth. Transfer to medium bowl and season with freshly

ground pepper to taste. Set pesto aside.

 

Place potatoes in a steamer basket in large saucepan over 2 cups boiling water

and season with remaining 1/4 teaspoon salt. Cover and cook 4 minutes. Add green

beans to steamer basket, cover and cook until potatoes and beans are tender, 8

to 10 minutes. Transfer vegetables to large serving bowl; cover to keep warm.

Measure 1/3 cup water remaining in steamer and stir into pesto until well

blended.

 

Meanwhile, add penne to boiling water; stir to prevent sticking. Cook until just

tender, 8 to 10 minutes.

 

Drain pasta, reserving a little cooking water. Add pasta to vegetables along

with pesto, adding a little reserved pasta water if needed. Toss to coat well

and serve hot.

 

Per serving: 290 cal.; 10g prot.; 10g total fat (1g sat. fat); 43g carb.; 0

chol.; 687mg sod.; 3g fiber

 

 

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Per Serving (excluding unknown items): 472 Calories; 8g Fat (15.7% calories from

fat); 17g Protein; 81g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 701mg

Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Pasta with pesto sauce is a terrific standby for weeknight dinners. But

how do you moisten and bind pesto without adding loads of olive oil? Tofu to the

rescue. Silken tofu magnifies the flavor of a small amount of olive oil to

create an exceptionally creamy, healthful pesto. To make this dish even more

substantial and nutritious, I've added steamed potatoes and green beans. The

leftover steaming water produces a tasty vitamin-packed broth, which is perfect

for thinning and warming the pesto. For a variation, substitute flat-leaf

parsley and walnuts for the basil and pine nuts.

Nutr. Assoc. : 0 0 0 0 0 0 26519 0 0 900786 0 5858