Reduced Fat Pesto Pasta

chef.cristian's picture

Sep. 16, 2011


Angel hair pasta/Vermicelli/spaghettini 12 Ounce
Pine nuts 3 Tablespoon
Basil leaves 1/2 Cup (8 tbs)
Garlic 2 Clove (10 gm) , minced
Olive oil 2 Tablespoon
Chicken broth 1/3 Cup (5.33 tbs) , defatted
Grated parmesan cheese 1/2 Cup (8 tbs)


Cook the pasta according to the directions on the package.

Drain and set aside.

If necessary, cover to keep warm.

Meanwhile, preheat the oven to 400°.

Place the pine nuts on a cookie sheet.

Bake for 2 to 3 minutes or until lightly golden. (Watch carefully to prevent overtoasting.)

Transfer the pine nuts to a blender or food processor.

Add the basil and garlic.

Blend or process until finely chopped.

With the machine running, slowly add the olive oil in a thin stream.

Then slowly pour in the chicken broth and gradually add the Parmesan cheese until paste forms.

Add the pesto to the hot pasta.

Toss until well coated.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 353Calories from Fat 123

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 193 mg8.04%

Total Carbohydrates 43 g14.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet