In this recipe, the classic ingredients of pesto have been deconstructed and paired with the HMR Chicken Pasta Parmesan Entrée for a super-quick, low-fat version of pesto pasta that features gorgeous spring vegetables. Any green vegetable such as string beans, beet greens, chard, kale, or spinach will work with the ingredients. I chose lightly steamed asparagus for this recipe. For a more refreshing taste and texture just “shave” raw asparagus by dragging a potato peeler lengthwise across each asparagus spear. The result is “curls” that are crunchy and beautifully varied in color. Healthy dining continues to be easier than ever for spring. Support your local farmers and enjoy!
Ingredients
1 HMR Chicken Pasta Parmesan Entrée
1/4 cup finely chopped basil (or 4 frozen cubes)
1 cup fresh asparagus; cut
1 fresh spring bulb onion, sliced (bulb only)
1 tablespoon lemon juice
1 packet Splenda or sweetener of choice
Salt, pepper to taste
1 tablespoon Pine nuts, toasted
Preparation
- Steam asparagus for 1 minute, just until the color is bright and the texture still crisp. Cool and set aside.
- Combine lemon juice and zest, olive oil, sweetener, salt and pepper. Toss with the asparagus and onion.
- Carefully toss basil with entrée and microwave on high, covered, for 1½ minutes or until warmed.
- Top with the asparagus mixture and sprinkle pine nuts over all.
Number of Cups: 2
Calories/Cup: 165
Vegetable Servings: 1
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Source: The Healthy Table
Tags: HMR Entree, main dish, recipes
