PCOS Pasta - Whole Wheat Fettuccine with Pesto
Nutrition per Serving
550
Calories
25g
Protein
70g
Carbs
20g
Fat
This recipe includes whole wheat fettuccine (low GI), fresh basil, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil. The grocery list includes: 2 cups of whole wheat fettuccine, 1 cup of fresh basil leaves, 2 cloves of garlic, 1/4 cup of pine nuts, 1/2 cup of grated Parmesan cheese, 1/4 cup of extra virgin olive oil, Salt and pepper.
Ingredients
2 cups of whole wheat fettuccine (200g), 1 cup of fresh basil leaves (20g), 2 cloves of garlic, 1/4 cup of pine nuts (30g), 1/2 cup of grated Parmesan cheese (45g), 1/4 cup of extra virgin olive oil (60ml), Salt and pepper to taste
Instructions
1. Cook the fettuccine according to the package instructions. 2. While the pasta is cooking, blend the basil, garlic, pine nuts, and Parmesan in a food processor until finely chopped. 3. Gradually add the olive oil while continuing to blend. Season with salt and pepper. 4. Drain the pasta, reserving some of the cooking water. 5. Toss the pasta with the pesto, adding a little cooking water if necessary to loosen the sauce. 6. Serve immediately, garnished with extra Parmesan if desired.
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