Pasta with Basil-Tofu Pesto and Vegetables
INGREDIENTS
- 1 lb. whole wheat pasta
- 3 yellow squash and/or zucchini, sliced or diced
- 1 head of broccoli, broken into small florets
- 1 pint cherry tomatoes, halved
For Pesto:
- 2 C Basil leaves
- 1 C silken Tofu
- ½ C grated parmesan or feta cheese (optional)
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp black pepper
- ¼ tsp salt
- 4 garlic cloves, chopped
for garnish (optional):
- extra grated parmesan cheese
- chopped basil
INSTRUCTIONS
- Combine all pesto ingredients in blender and blend until smooth.
- Cook pasta in a pot of boiling salted water until al dente. Drain.
- Toss pasta with pesto while still warm.
- Meanwhile, vegetables separately with a bit of olive oil, salt and pepper in a 400F oven.
- Mix vegetables in with pasta.
- Garnish with extra grated parmesan cheese and chopped basil.
NUTRITIONAL INFORMATION
1 cup per serving, 1 serving contains: Calories (kcal) 218, Fat (g) 7
Saturated Fat (g) 01, Cholesterol (mg) 0, Carbohydrates (g) 34
Dietary Fiber (g) 7, Total Sugars (g) 6, Protein (g) 11, Sodium (mg) 148