Biggest Loser Recipes - Biggest Loser Quinoa Pasta

8 oz. quinoa linguine
Nu-Salt and fresh ground pepper to taste
PAM spray
6 large cloves garlic, finely chopped
1 large red heirloom tomato, diced into large chunks
2 cups packed fresh basil leaves, about 1 bunch
1 cup fat-free sour cream
1 ounce grated Parmigiano-Reggiano
2 tablespoons chopped toasted pine nuts

DIRECTIONS

1. Bring large pot of water to boil – season with Nu-Salt. Cook pasta
until al-dente, about 7
minutes or follow package instructions.

2. Meanwhile, heat a medium sauté pan over medium-high heat. Spray
with PAM and add
half of the garlic. Sauté for 1 minute and add diced tomato. Season with
Nu-Salt and
pepper and sauté for about 3 minutes, or until tomatoes are soft but
have not broken down
too much.

3. Next, in the bowl of a food processor, combine: remaining 3 cloves
chopped garlic with
basil leaves and fat-free sour cream. Puree until smooth and season
with Nu-Salt and
pepper.

4. When pasta is done cooking, drain and toss with creamy pesto sauce
to coat; adjust
seasonings, if necessary. Spoon tomato mixture on top of pasta and
sprinkle with
Parmigiano and pine nuts. Serve.

Serves 4
274 calories per serving