Pesto Pasta

Pesto Pasta SALES Author: Canadian Living Credits: Pesto Pasta SALES

Lemony, basil-scented pasta is always a hit. Look for a prepared pesto that is lower in sodium, and mix it up by using a sun-dried tomato version instead of the basil one once in a while. Or omit the pesto altogether and sprinkle a tablespoon of grated Parmesan cheese on top of each dish to finish.

  • Portion size 4 servings

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic minced
  • 6 cups chopped stemmed Swiss chard
  • 225 g farfalle pasta
  • 2 boneless chicken breasts grilled
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 3 tablespoons basil pesto
  • 1/2 teaspoon pepper
  • 3 tablespoons chopped fresh basil

Method

In large skillet, heat oil over medium-high heat; saute garlic until fragrant, about 1 minute. Add Swiss chard; saute until wilted, about 4 minutes. Transfer to serving bowl. Set skillet aside.

Meanwhile, in large saucepan of boiling water, cook pasta until al dente, about 10 minutes. Reserving 1 cup of the cooking liquid, drain; stir pasta with chard mixture.

Thinly slice chicken. In same skillet, bring reserved cooking liquid, lemon zest, lemon juice and pesto to boil; stir into pasta mixture along with chicken and pepper. Top each serving with basil.

Makes 4 servings

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 252 mg
  • Sugars 2 g
  • Protein 35 g
  • Calories 410.0
  • Total fat 8 g
  • Potassium 704 mg
  • Cholesterol 67 mg
  • Saturated fat 2 g
  • Total carbohydrate 47 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pesto Pasta

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