Go Pesto, Hungry Girl!

Serving Size: 1/2 of recipe (about 1 cup)
Calories: 157
Fat: 10.75g
Sodium: 490mg
Carbs: 13g
Fiber: 4.75g
Sugars: 1.5g
Protein: 8g

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!


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2015 Hungry Girl. All Rights Reserved.