HG's Simply the Pesto Spaghetti

By Roni84

Serving Size: 1/2 of recipe (about 1 cup)
Calories: 177
Fat: 10.75g
Sodium: 490mg
Carbs: 13g
Fiber: 4.75g
Sugars: 1.5g
Protein: 8g

PointsPlus™ value 5*

Go Pesto, Hungry Girl! -->
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!

Ingredients

• 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

Details

Servings 2

Preparation

Step 1

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!