Penne with tomato pesto and smoked mozzarella Recipe
Servings: 4 Servings
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Ingredients
- 1/4 cup almonds
- 2 cups loosely packed fresh parsley
- 12 sun-dried tomato halves
- 2 cloves garlic, roughly chopped
- 2 tbsp olive oil
- 1/4 lb smoked mozzarella, died
- 1/2 lb whole-wheat penne
Directions
- In a small pan over medium heat, toast almonds until golden brown, 5 minutes
- In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky
- Pour into a bowl;seasonwith salt and freshly ground black pepper
- Add mozzarella; toss to combine
- Cook pasta as directed on package; drain and toss immediately with pesto
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 138 | 73% |
| Total Fat 15.76g | 20% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 218mg | 9% |
| Potassium 342mg | 10% |
| Total Carbs 5.47g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.64g | 0% |
| Protein 8.17g | 13% |
