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Quinoa Pasta with Creamy Pesto and Tomatoes
274 calories per serving
8 oz. quinoa linguine
Nu-Salt and fresh ground pepper to taste
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
1. Bring large pot of water to boil - season with Nu-Salt. Cook pasta until al dente, about 7 minutes or follow package instructions.
2. 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.
3. 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.
4. 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.