Penne with Tomato Pesto and Smoked MozzarellaCon Poulos
Tomatoes keep the fulfilling umami coming. We added almonds to up the slim-down factor: Dieters who ate the nuts daily lost 56 percent more fat than those who didn't, a study from Loma Linda University finds; the nuts' fiber may prevent fat absorption.
Recipe information
Yield
Makes 4 servings
Ingredients
1
/4 cup almonds
2
cups loosely packed fresh parsley
12
sun-dried tomato halves
2
cloves garlic, roughly chopped
2
tablespoons olive oil
1
/4 pound smoked mozzarella, diced
1
/2 pound whole-wheat penne
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Preparation
In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.
Nutrition Per Serving
Per serving: 401 calories
18 g fat
5 g saturated
49 g carbohydrates
8 g fiber
16 g protein
#### Nutritional analysis provided by Self