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

  1. Combine all pesto ingredients in blender and blend until smooth.
  2. Cook pasta in a pot of boiling salted water until al dente. Drain.
  3. Toss pasta with pesto while still warm.
  4. Meanwhile, vegetables separately with a bit of olive oil, salt and pepper in a 400F oven.
  5. Mix vegetables in with pasta.
  6. 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