Riffing off my obsession with fat-free Feta I made this pasta. It's has many things I love in it, lots of garlic and lemon and of course some salty cheeses. If you are a WW point whore like myself you will also like it. Each serving is 5 or 6 points, not bad considering how teriffic this tastes. I've been making alot of these improvised pesto sauces because Tim can't have pine nuts (or so he claims) so jarred or prepared ones are out. It's kind of rediculously easy and tons of different things can my subbed in for the ingredients I have in this, like some baby spinach or arugula or lime juice and cilantro instead of basil and lemon, come on work your imagination!
1 package store bought basil (the kind in the little plastic "bed")
or about 3/4 of a cup of leaves
2 cloves garlic
1-2 teaspoons lemon zest
juice of 1/2 lemon
3 tablespoons fat free feta cheese (or any feta)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
4 ounces cooked whole wheat spaghetti (or any pasta), that's 1/4 of a package
8-10 grape tomatoes halved
Parmesan cheese
Combine all ingredients up to the olive oil in a food processor, chopper or blender. Pulse/blend until mixed, slowly add the oil while the machine is running. While the pasta is still hot add the pesto and tomatoes, divide into two bowls and top with a sprinkle or some shavings of fresh parmesan cheese.
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