Biggest Loser Recipes
Biggest Loser Recipes From The Hit Reality Show The 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
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
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