Ingredients Jump to Instructions ↓

  1. 4 ounces angel hair pasta -- cooked and drained

  2. 3 large carrots -- juice only (1/3 to 1/2 cup juice) -- reserve the pulp

  3. 12 fresh basil leaves -- approximate

  4. 2 cloves garlic -- peeled garlic salt -- to taste pepper -- to taste

  5. 2 tablespoons pine nuts

  6. 1/4 teaspoon grated lemon rind

  7. 1/2 teaspoon extra virgin olive oil

  8. 1 tablespoon lemon juice -- or more to taste Serving Options: pine nuts (2 tablespoons) -- dry pan roasted, OR 1/2 cup cooked white beans (1/2 cup) -- drained and rinsed

  9. 2 tablespoons fat-free parmesan cheese -- grated

  10. 2 tablespoons garlic croutons -- optional Extract the juice from

  11. 3 large trimmed and cleaned carrots. In a food processor, chop the basil, and garlic; adding a little of the carrot juice to aid the processing. Stop the processor and add salt and pepper to taste. Add the pine nuts, lemon rind and process, adding more juice as needed. Add the oil to thicken. Heat the Sauce : place a skillet or saute pan over medium heat and toast the nuts; add the solution from the processor and heat gently. Mix

  12. 1 tablespoon of the reserved pulp with the remaining juice. Heat to reduce to a 'thin' consistency (note that the pulp will thicken the sauce somewhat). Do not allow to boil. Add lemon juice to taste. Add the cooked pasta to the pan and toss to coat well. Serve with romano shavings or fat-free grated Parmesan cheese. McServing:

  13. 377 1/2 cals,

  14. 23 1/3%ff (10g fat) Lean Bean Variation : use beans in place of nuts. McServing:

  15. 400 cals, 14%ff (6 1/3g fat) Posted to eat-lf by PAThanneman phannema

Instructions Jump to Ingredients ↑

  1. TIP: Freeze some pulp in 1 to 2 tablespoon portions. Add to broths, gravies, soups, stews. Pure dry pulp will thicken the way a mashed potato will. - patH


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