Low Carb Penne Pasta In Pesto Cream Sauce Recipes

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

Steps:

• Prepare pasta according to package directions; drain. HINT - save 1/4 cup pasta water to add to pasta later if it needs more liquid.
• Stir all other ingredients into hot pasta, saving a little of the Parmesan to sprinkle on top. If the dish seems too dry, you can add a little of the reserved pasta water (the starch in that water helps to bind the sauce).
• A nice variation is to toss in about 20 grape tomatoes (split in half first) as you toss all the ingredients. They add wonderful color and flavor.

Steps:

• Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
• Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
• Stir in 1/2 cup parmesan cheese until melted.

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
• Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

Steps:

• Add the two ingredients to a pan and heat over medium heat. Once it simmers, turn to low heat and let it continue to simmer, reduce and thicken. You can make it quicker by cooking over high heat, but you need to watch it and stir it. When it's thick and gloopy, season to taste Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 558.05 59.28g 5.29g 4.6g 0.68g 0g 3.92g Pesto: Ingredients: 3 each (9g) garlic cloves, diced 2/3 cup (144g) extra virgin olive oil 2 cups (141g) packed, cleaned and dried fresh basil leaves (about a large bunch's worth) 2 tsp (10g) lemon juice 1/4 cup (33.75g) pine nuts, toasted 1/4 cup (25g) parmesan (reggiano) cheese, grated 1/4 cup (25g) pecorino (romano) cheese, grated salt and pepper, to taste Method: Add the garlic, salt and half of the olive oil to a food processor, with a sharp blade. Pulse the processor and blend for 30 seconds. Add the basil and lemon juice, then pulse for a further 30 seconds. Add the pine nuts and cheeses and then pulse to your desired consistency. If it's too thick, add more olive oil to adjust the consistency. I tend to like mine a bit on the paste-y rough side, but some like it smooth and saucy. Use immediately or store covered with a thin layer of extra virgin olive oil. This will help prevent the pesto from turning brown and will allow it to last longer in the fridge. 8 Servings Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 213.29 22.46g 2.9g 1.7g 0.51g 0g 1.19g