Wednesday, October 14, 2009

Mushroom Pesto Pasta

Using store bought pesto makes this great recipe come together in a matter of minutes, and it tastes like a very fancy Italian restaurant dish.

1/4 cup store bought pesto
4 oz. whole grain spaghetti (measured it is about 3 1/2 inches around)
sliced crimini mushrooms
olive oil
minced garlic 1 tsp.
2 tablespoons toasted pine nuts
fresh basil
1 tablespoon feta cheese

-Bring a big pot of salted water to a boil

-Cut mushrooms

-Toast pine nuts in a sautee pan over medium heat keep them moving around the pan (they will turn golden brown and smell delicious but keep your eye on them because once they are toasted they will burn quickly) remove and let cool

-Add spaghetti to boiling water and stir

-Measure pesto into a big bowl

-Cook mushrooms in a sautee pan with olive oil and garlic

-Once pasta is done drain and add to bowl with pesto
-Add mushrooms to bowl and stir until pesto is coating everything
-Roll up basil leaves into a "cigar" and chop

-Divide pasta in half into bowls and top each with 1 tablespoon pine nuts 1/2 tablespoon feta cheese and 1/2 chopped basil

2 Servings
Approx: 425 calories

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