Mint Pesto Pasta
Butternut pasta + veggie meat sauce (336 calories), vegan fajita salad (346 cal), veggie stew (189 cal) low fat, low carb & keto friendly!
Recipe Summary Mint Pesto Pasta
A variation of a great Italian dish given to me by a friend.
Ingredients | Low Calorie Pasta Recipes Vegetarians1 (16 ounce) package uncooked linguini pasta6 tomatoes, seeded and chopped20 fresh basil leaves10 fresh mint leaves2 cloves garlic, chopped½ cup pine nuts3 tablespoons Parmesan cheese2 tablespoons ricotta cheese1 ½ tablespoons olive oilsalt and pepper to tasteDirectionsBring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water.In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve.Info | Low Calorie Pasta Recipes Vegetariansprep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
TAG : Mint Pesto PastaWorld Cuisine Recipes, European, Italian,