Penne with Pesto and Vegetables
|Author:||based on Vegetarian Times|
|1/4 cups||pine nuts|
|1 cloves||garlic, peeled and crushed|
|1 1/2 cups||fresh basil|
|1 pinches||crushed red pepper flakes|
|1/2 cups||firm silken tofu (4 oz)|
|1 tbsp.||olive oil|
|12 oz.||small red potatoes, cut into 3/4" chunks (about 6)|
|12 oz.||penne pasta (or other short tubular pasta)|
- : In dry small skillet, toast pine nuts over medium-low heat, stirring, until light golden and fragrant, 2 to 4 minutes. Transfer to small bowl and let cool. Using the side of chef's knife, mash garlic and 1 teaspoon salt until paste forms. Transfer to food processor along with toasted pine nuts, basil and pepper flakes and process until finely chopped. OR, USE 1/2 CUP PREPARED PESTO INSTEAD.
- Add tofu and oil to pesto-mixture process it is smooth. Transfer to medium bowl and season with freshly ground pepper to taste. Set mixture aside.
- Place potatoes in a steamer basket in large saucepan over 2 cups boiling water and season with remaining 1/4 teaspoon salt. Cover and cook 4 minutes. Add green beans and broccoli to steamer basket, cover and cook until potatoes and beans are tender, 8 to 10 minutes.
- Transfer vegetables to large serving bowl; cover to keep warm. Measure 1/3 cup water remaining in steamer and stir into pesto until well blended.
- Meanwhile, add penne to boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes.
- Drain pasta, reserving a little cooking water. Add pasta to vegetables along with pesto, adding a little reserved pasta water if needed. Toss to coat well and serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 43g||14%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.