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Quinoa Pasta with Creamy Pesto and Tomatoes

Chef Rocco and Amy Parham prepare a gluten-free pasta dish for Biggest Loser.

274 Calories/Serving
Yield: Serves 4

Ingredients

Instructions

  1. Bring large pot of water to boil – season with Nu-Salt
  2. Cook pasta until al-dente, about 7 minutes or follow package instructions
  3. Meanwhile, heat a medium sauté pan over medium-high heat
  4. Spray with PAM and add half of the garlic, Sauté for 1 minute and add diced tomato
  5. Season with Nu-Salt and pepper and sauté for about 3 minutes, or until tomatoes are soft but have not broken down too much
  6. Next, in the bowl of a food processor, combine: remaining 3 cloves chopped garlic with basil leaves and fat-free sour cream. Puree until smooth and season with Nu-Salt and pepper
  7. When pasta is done cooking, drain and toss with creamy pesto sauce to coat; adjust seasonings, if necessary
  8. Spoon tomato mixture on top of pasta and sprinkle with Parmigiano and pine nuts
  9. Serve
  10. Although no actual salt is called for in this recipe, please add it as you see fit

Source: Chef Rocco DiSpiritio for Biggest Loser

Featured In Brandi Koskie's Vegetarian Day 4 Challenge