Pasta, pesto and cheese are the perfect match when it comes to Italian cuisine. I like making my own pesto which saves calories and fat.
1. To make the pesto: Place all the ingredients in the bowl of a small food processor and purée until smooth. If too thick add a little more stock or water.
2. Boil pasta according to package directions. Drain leaving ¼ cup pasta water. Add to bowl along with pesto. Mix well.
3. Preheat oven to broil. Spray a 10 “-12” skillet with vegetable oil. Add pasta. Top with mozzarella cheese and tomato slices. Broil for 2 – 3 minutes just until cheese begins to brown.
4. Garnish with fresh basil.
8 oz spaghetti (preferably whole wheat)
½ cup pesto (homemade – see below or store bought)
2 oz mozzarella cheese, sliced into thin pieces
1 plum tomato, sliced into 1/8” rounds
Chopped fresh basil for garnish
1 cup packed fresh basil leaves
2 Tbsp grated Parmesan cheese
1 Tbsp toasted pine nuts
2 Tbsp light cream cheese
1 tsp minced fresh garlic
3 Tbsp chicken stock or water
2 Tbsp olive oil
Prep Time 15 minutes
Cook Time: 10 minutes
Nutritional Information per Serving
Saturated Fat 3.5g