RECIPE OF THE WEEK | Rice Pasta with Creamy Zucchini Pesto
Pasta dishes are great for picnics, and this recipe makes use of zucchini or summer squash—readily available in the summer season.
Makes 6 1-cup servings
8 ounces dry rice pasta
2 small zucchinis or other summer squash
2 cups fresh basil
1/2 teaspoon salt
1/2 teaspoon garlic granules
1 tablespoon tahini
Cook pasta according to package directions. Rinse and drain.
Meanwhile, cut zucchinis into 1-inch chunks. Steam chunks over boiling water for about 5 minutes, or until just tender when pierced with a sharp knife.
Place basil in a food processor fitted with a metal blade and finely chop. Add zucchini, salt, garlic, and tahini. Process in short pulses until everything is finely chopped. Combine with pasta and toss to mix.
Per serving (1 cup): 166 calories; 1.7 g fat; 0.2 g saturated fat; 9.3% calories from fat; 0 mg cholesterol; 2.2 g protein; 34.8 g carbohydrates; 0.8 g sugar; 2.6 g fiber; 226 mg sodium; 42 mg calcium; 1 mg iron; 4.1 mg vitamin C; 606 mcg beta-carotene; 0.1 mg vitamin E
Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.