LINGUINE WITH MIXED HERB PESTO

A ½-ounce package of fresh herbs yields about ¼ cup packed herb leaves. Serve pesto sauce at room temperature, mixing with hot pasta.

4 servings

½ cup each: packed basil leaves and parsley leaves

¼ cup packed oregano leaves

3–4 tablespoons grated fat-free Parmesan cheese

1 ounce walnuts (about 14 medium)

1 tablespoon olive oil, minced garlic

2 teaspoons lemon juice

2–4 tablespoons reduced-sodium fat-free chicken broth or water

½ teaspoon salt

¼ teaspoon pepper

8 ounces linguine, cooked, warm

1. Process all ingredients, except linguine, in food processor until mixture is a smooth, spoonable paste; toss with linguine.

Per Serving:

Calories: 253

% of calories from fat: 30

Fat (gm): 8.8

Saturated fat (gm): 0.7

Cholesterol (mg): 0

Sodium (mg): 447

Protein (gm): 9.7

Carbohydrate (gm): 36

Exchanges:

Milk: 0.0

Vegetable: 1.0

Fruit: 0.0

Bread: 2.0

Meat: 0.0

Fat: 1.5

45-MINUTE PREPARATION TIP: Make pesto while linguine is cooking.