4/28/14 Deilsh & healthy
Boil pot of water for the pasta. While waiting for the water to boil, put basil, garlic, chicken broth and pistachio nuts int a food processor and pulse until finely chopped, scraping the sides as needed and adding more broth if necessary.
Once water has boiled, cook pasta according to package directions. When finished, drain and set aside.
Steam vegetables until crisp-tender. Set aside.
Dissolve the cornstarch in the FF half and half in a large skillet over medium heat, stirring constantly until thickened and boiling. Add the pesto and cheese, and mix well.
Cover the pasta and vegetables with the sauce.
* To roast pistachios, put into a 350 degree oven for 6-8 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 95 | ||
Calories from Fat: 39 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 156.3mg | 5 % | |
Potassium 244.5mg | 6 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.5g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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