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
- 8 oz. quinoa linguine
- Nu-Salt and fresh ground pepper to taste
- PAM spray
- 6 large cloves garlic, finely chopped
- 1 large red heirloom tomato, diced into large chunks
- 2 cups packed fresh basil leaves, about 1 bunch
- 1 cup fat-free sour cream
- 1 ounce grated Parmigiano-Reggiano
- 2 tablespoons chopped toasted pine nuts
Instructions
- Bring large pot of water to boil – season with Nu-Salt
- Cook pasta until al-dente, about 7 minutes or follow package instructions
- Meanwhile, heat a medium sauté pan over medium-high heat
- Spray with PAM and add half of the garlic, Sauté for 1 minute and add diced tomato
- Season with Nu-Salt and pepper and sauté for about 3 minutes, or until tomatoes are soft but have not broken down too much
- 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
- When pasta is done cooking, drain and toss with creamy pesto sauce to coat; adjust seasonings, if necessary
- Spoon tomato mixture on top of pasta and sprinkle with Parmigiano and pine nuts
- Serve
- 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
