Recipe - Penne With Tofu-Basil Pesto

1 cup Fresh basil leaf
1 cup Tofu; firm, (reduced fat),
~6oz
One fourth cup Grated fresh Parmesan
cheese; (1 oz)
2 tablespoon Olive oil
2 tablespoon Fresh lemon juice
One half teaspoon Black pepper
One fourth teaspoon Salt
1 Clove garlic; minced
1 teaspoon Olive oil
2 One half cup Cremini mushrooms; cut or sliced up
One fourth cup Shallot; minced
4 cup Penne pasta; cooked and
drained

1. Combine the first 8 ingredients in a food processor or blender, and
process until smooth. Place pesto in a small nonstick skillet; cook over
low heat until warm. Remove from heat; keep warm.

2. Heat 1 teaspoon olive oil in a large nonstick skillet over mediumhigh
hear. Ass the mushrooms and shallots, and saute 4 minutes.

3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.
Yield: 4 servings (serving size: 1 One fourth cups).

NOTES : Calories: 352 (29% CFF); Fat 11.3g (sat 2.5g, mono 6.6g, poly
1.4g); Protein 14.5g; Carb 48.6g; Fiber 2.1g; Chol 5mg; Iron 3.5mg; Sodium
310mg; Calc 139mg.

Recipe by: Cooking Light 9/98

Posted to EATLF Digest by "William S. Grant II" wsgrant@his.com on Nov
13, 1998, converted by MM_Buster v2.0l.