BROCCOLI AND PECORINO PESTO PASTA
This nut-free pesto trades traditional pine nuts and Parmesan for broccoli and nutty-tasting pecorino Romano. Anchovy fillets add meatiness, but you can skip them if you like.
8 ounces uncooked wholewheat angel hair pasta
1 (12-ounce) package microwave-in-bag fresh broccoli florets
1/4 cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 tablespoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 anchovy fillets, drained
1 ounce pecorino Romano cheese, grated (about % cup)
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
2. Cook broccoli according to package directions; cool 5 minutes. Combine broccoli and remaining ingredients in the bowl of a food processor; pulse until finely chopped. With processor on, slowly add reserved 1 cup cooking liquid through food chute until sauce reaches desired consistency. Place broccoli mixture in a large bowl; add pasta, and toss to combine. Serve immediately.
SERVES 4 (serving size: about V/zcups) CALORIES 364; FAT 14.5g (sat 3.3g, mono 7.7g, poly 1.9g); PROTEIN 12g; CARB 49g; FIBER 8g; CHOL 9mg; IRON 3mg; SODIUM 366mg; CALC 139mg
Smoked paprika and dark sesame oil add depth to this stir-fry. Serve over precooked brown rice or soba noodles.
2 teaspoons canola oil
10 ounces pork
tenderloin, trimmed and cut into bite-sized pieces
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
2 teaspoons dark sesame oil
11/2 cups thinly sliced orange bell pepper (1 medium)
1 cup snow peas
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tablespoons rice vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons sugar
1 teaspoon chili garlic sauce
3 cups tricolor coleslaw
3 green onions, thinly sliced
1. Heat a large skillet over high heat. Add canola oil; swirl to coat. Sprinkle pork with paprika and salt. Add pork to pan; saute 3 minutes or until browned. Remove pork from pan.
2. Return pan to medium-high heat. Add sesame oil; swirl to coat. Add bell pepper, peas, ginger, and garlic; stir-fry 3 minutes or until vegetables are crisp-tender, stirring frequently. Combine vinegar, soy sauce, sugar, and chili garlic sauce in a bowl, stirring with a whisk. Add pork and soy sauce mixture to pan; cook 1 minute. Stir in coleslaw; cook 1 minute or until slightly wilted. Remove pan from heat; sprinkle with green onions.
SERVES 4 (servingsize: about 1 cup) CALORIES 165; FAT 64g (sat 1g, mono 3g, poly 1.9g); PROTEIN 17g; CARB 10g; FIBER 3g; CHOL 46mg; IRON 2mg; SODIUM 323mg; CALC 44mg