Go Pesto, Hungry Girl!
Serving Size: 1/2 of recipe (about 1 cup)
PointsPlus® value 5*
We don't know WHY it took us so long to make over this starchy oil-fest of a dish; it was almost too easy. We suspect you'll forgive us once you taste our creamy, cheesy version -- it's AMAZING!
1 cup fresh basil leaves
1/4 cup fat-free ricotta cheese
2 tbsp. reduced-fat Parmesan-style grated topping
2 tbsp. pine nuts
1 tsp. olive oil
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/4 tsp. black pepper, or more to taste
2 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
To make the pesto sauce, place all ingredients except noodles in a small blender or food processor, and blend/process until a smooth paste forms. Set aside.
Use a strainer to rinse and drain noodles well. Pat dry. Cut noodles up a bit, using kitchen shears if you've got 'em.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add noodles and, stirring often, cook just until all water has evaporated and noodles are hot.
Transfer noodles to a bowl and immediately toss with pesto sauce. If you like, add additional salt and pepper to taste. EAT!
MAKES 2 SERVINGS