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Penne With Garlic Pesto

Penne With Garlic Pesto

  • Prep

    20 m
  • Ready In

    20 m
Laura Jull

Laura Jull

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Laurel
26

Laurel

9/2/2003

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 didn't need quite as much broth as was called for and I did end up adding about 1/2 T. olive oil to make it a bit creamier. Also, use a low-sodium broth. For those who love the taste of pesto, but want to avoid some of the fat--this recipe is the way to go!

TheLaughingSun
12

TheLaughingSun

6/5/2007

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 chicken sauteed with a hint of crushed red pepper. I tried to save some leftovers, but they were swiped before I could get the container into the fridge ;)

Alexa
10

Alexa

8/8/2006

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

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