Recipe - Pasta Primavera With Red Pepper Pesto

1 cup Snipped fresh basil leaves;
(OR 1 C fresh parsley
sprigs plus 1 T dried
basil, crushed)
1 md Red or green sweet pepper;
cut up
One half cup Lower calorie mayo or salad
dressing
2 tablespoon Grated Parmesan cheese
1 tablespoon Lemon juice
One half teaspoon Salt
1/8 teaspoon Ground red pepper
1/8 teaspoon Black pepper
8 ounce Fettuccini or linguine
2 lg Carrots; cut into julienne
strips, (1 One half C)
1 md Onion; cut into thin wedges,
(Three fourths C)
1 md Zucchini or yellow squash;
(or combination of), cut
into julienne strips (1 1/4
C)

While wading thru and weeding out loose recipes, I came across this: Low
fat cooking: Pesto Sauce w/o the Oil

"Instead of pesto sauce that's swimming in oil, we've come up with a lower
fat version that you can toss into your cooked pasta and vegetables. This
pesto recipe gets its creaminess from pureed red peppers and lower calorie
mayonnaise. You'll taste that familiar basil/Parmesan flavor and you won't
miss the fat.

For pesto, in blender container or food processor bowl combine fresh basil
(or parsley and dried basil), red or green sweet pepper, mayo or salad
dressing, parmesan cheese, lemon juice, salt, red and black peppers. Cover
and blend or process until pureed. Set aside.

In large amount of boiling lightly salted water cook pasta, uncovered, for
6 minutes. Add carrots and onion. Return to boiling; cook for 2 minutes.
Add zucchini or yellow squash. Return to boiling; cook for 2 minutes more.

Drain pasta and vegetables; return to saucepan. Stir in pesto; toss to
combine. Cook over very low heat for 2 minutes or until heated through,
tossing occasionally. Serve immediately."

* calls for chicken or turkey. Could use seitan or TVP chunks or simply
leave as is vegies over pasta.

Wish I could give credit to the "we" of this recipe, but it's a yellowing
piece of paper w/o creator's name.

Posted to fatfree digest by cjay cjay@bestweb.net on Mar 11, 1999,
converted by MM_Buster v2.0l.