This hearty Rachael Ray recipe makes a great pesto, using a number of easy-to-find herbs. My favorite ingredient in the dish is the Portobello mushrooms, which enhance the heartiness without adding too many calories. You can modify the ratio of pasta to vegetables to lower the carb count, and add additional pine nuts to increase the protein content.
This dish can be served either hot or cold, and makes for a full family entree. The cleanup is quick, and the dish will stay fresh for days, so you can bring leftovers to work for a quick lunch.
If you are in the market for a good-quality pasta pot, check this one out. This was the 2nd choice of America’s Test Kitchen and can be used as a steamer for veggies as well.
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