Penne with Tofu Basil Pesto

Yield: Makes 4 servings (1-1/4 cup )

Ingredients

Pesto:

1 cup fresh basil

1 cup reduced fat firm skillet tofu (6 oz.)

1 large garlic clove, minced

1/4 cup grated Parmesan cheese

2 Tablespoons olive oil

2 Tablespoons fresh lemon juice

1/2 teaspoon black pepper

1/4 teaspoon salt

Vegetables:

1 teaspoon olive oil

2 1/2 cups sliced mushrooms

1/4 cup shallots

8 ounces penne pasta, cooked according to package directions

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Nutrition Facts

Yield: Makes 4 servings (1-1/4 cup )

Approximate Nutrient Content per serving:

Calories: 352

Calories From Fat: 441

Total Fat: 49g

Cholesterol: 14g

Sodium: 310mg

Total Carbohydrates: 5mg

Protein: 11g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Pesto:
Combine basil, tofu, garlic, cheese, 2 tbsp oil olive, lemon juice, pepper and salt in food processor or blender; process until smooth. Place pesto in nonstick skillet and cook over low heat until warm. Remove from heat; keep warm.

Vegetables:
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat, add mushrooms and shallots; saute for 4 minutes.

Cook pasta.

Combine hot pasta, pesto and vegetables in a large bowl; toss gently. Serve immediately.

Please note that some ingredients and brands may not be available in every store.

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