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Friday, January 7, 2011

Creamy Basil Pesto Alfredo (Reduced Fat)

Difficulty:  EASY
Servings:  7 
Nutrition Information
Per Serving:  114 Calories
Fat 10g total; 3g saturated; 1g polyunsaturated; 6g monosaturated
Protein:  3g
Carbohydrates 2g

About This Recipe

Basil is a strong antioxidant, has anti-bacterial properties, and has anti-inflamatory effects.  It's also a rich source of Beta-carotene, magnesium, iron, calcium, potassium and Vitamins C and K.  This recipe is a very quick and easy to make in a small food processor.  I pair it with some Barilla Plus (yellow box) pasta, which has a bit more protein, less carbs, and good ALA Omega-3 fats.  Better yet, try making my HOMEMADE HI PROTEIN NOODLES <--recipe here


  • 1/2 C. PACKED Basil Leaves (coarsely minced)
  • 4 Cloves Garlic (pressed)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 Ounces Light Cream Cheese (Neufchatel)
  • 1/2 Cup Lowfat Cottage Cheese
  • 1/4 Cup Parmesan Cheese (grated or shredded)
  • 3 T. skim milk
  • 1/2 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 C. Toasted Pine Nuts or Toasted Slivered Almonds (optional)

  1. In the bowl of a small food processor combine basil, garlic and olive oil.  Pulse process until basil and garlic are well macerated.
  2. Add remaining ingredients and process until completely smooth and sauce is nicely speckled with bits of basil.
  3. Toss 2/3 of sauce with one 14.5 oz. package of cooked pasta, top servings with remaining sauce and garnish with toasted pine nuts or almonds and additional Parmesan cheese.  Serve immediately, if not sooner.
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