Fresh Fettuccine with Homemade Pesto

From Weight Watchers Take-Out Tonight!
Makes 4 servings of one generous cup each, serve with a large salad and diet-friendly bread.

1-1/2 cups lightly packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 Tablespoons low-sodium chicken or vegetable broth
2 teaspoons extra-virgin olive oil
1 garlic clove, sliced
1/4 teaspoon salt
1 (9 ounce) package fresh fettuccine
3 tablespoons shredded Parmesan cheese
Freshly ground pepper to taste

1. To prepare the pesto, puree the basil, pine nuts, broth, oil, garlic and salt in a blender or food processor until a smooth paste is formed.
2. Meanwhile, cook the fettuccine according to package directions, omitting any salt or oil. Drain, reserving two tablespoons of the cooking liquid. Transfer the fettuccine and reserved liquid to a serving bowl and keep warm.
3. Add pesto and Parmesan to pasta; toss to coat. Serve with the pepper.

Nutritional Information
Calories 256; Fat 7g (saturated 2g); Cholesterol 50mg; Sodium 254mg; Total Carbohydrate 37g; Fiber 3g; Protein 11g.


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