| Tomato Zucchini Pesto
6 ounces of pasta, uncooked
1 package fresh basil, chopped or 1 cup of fresh basil, chopped
1 teaspoon of vegetable oil
2 cloves garlic, minced
1 teaspoon of Big Chief sugar
1/4 cup of part-skim Ricotta Cheese
2 teaspoons of water
1 tablespoon of parmesan cheese, grated
1 medium zucchini, cut in circles
1 cup of cherry tomatoes, quartered
1/2 teaspoon of salt, (optional) |
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Prepare pasta as directed on the package. Rinse and drain. Cover and set aside. In food processor or a blender process basil, oil, garlic and sugar. Blend in parmesan and ricotta. Set aside. Place zucchini in large casserole dish and add water. Cover and microwave on high for 4 minutes. Drain. Stir in pasta and cheese mixture. Garnish with tomatoes. Salt to taste.
Source: http://www.monitorsugar.com/
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