Penne With Garlic Pesto

Penne With Garlic Pesto

6

"This pesto recipe is made with vegetable stock instead of olive oil."

Ingredients

20 m {{adjustedServings}} servings 377 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
  2. Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
  3. Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.
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Reviews

6
  1. 11 Ratings

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I didn't make the past dish, but I did make the pesto from this recipe. It was quite good! I've been looking for a lower-fat pesto and this recipe definitely fits the bill. I found that I did...

Went pretty fast :) I used about half of the vegetable stock and added some olive oil. Also, instead of using whole tomatoes I tossed the pasta with sliced sun-dried tomoatoes and small cubes of...

Use less vegetable stock that reccomended, I found that my pesto was too soup-y.