Whole grain spaghetti with pesto, salad 7/5/21

Tonight we started with a salad since we were having pesto rather than vegetables in our pasta. The salad had a mix of greens, mushrooms, scallions, and cherry tomatoes.

I make a very low fat salad dressing using two of the Good Seasons Italian dressing packets. To do this I substitute all the oil in the preparation with water and keep the vinegar content the same. Then I add 2 teaspoons of olive oil and mix it all together with a plunge blender. With the blender still running I add 1/4 teaspoon of xanthan gum. The xanthan gum stabilizes the emulsion and gives the dressing a salad dressing texture.

Mixed green salad with cherry tomatoes, mushrooms, and scallions dressed with low fat Italian dressing

The whole grain spaghetti with pesto was made using basil from our back patio. I bought two of the basil plants you see in grocery stores and planted them in pots. Because they were too top heavy with leaves to stand up in the pots, I cut lots of the top leaves off, enough to make pesto. Pesto is a combination of basil, parmesan, pine nuts, and olive oil. It is very yummy and I still have enough left to freeze some for two more dinners.

Whole grain spaghetti with pesto and basil garnish
This entry was posted in Healthy tips, Italian, Kitchen tips, Pasta, Salad, Uncategorized, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

1 Response to Whole grain spaghetti with pesto, salad 7/5/21

  1. Pingback: Whole grain spaghetti with pesto, salad — Omnivore | My Meals are on Wheels

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