Kasha Pasta with Lemon Pesto
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Nutrition Score per serving:
433 calories, 1 g calcium, 59.5 g carbs (55%), 18 g fat (31%), 6 g fiber, 15 g protein (14%)
Ingredients
| 4 | ounces whole-wheat pasta spirals (or any shape) |
| 3 | tablespoons medium-granulation kasha (roasted buckwheat) |
| 1 | egg white or 2 tablespoons refrigerated egg whites |
| 1/2 | cup fat-free chicken broth |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| 1/4 | cup prepared pesto (such as Buitoni) |
| 3 | tablespoons fresh lemon juice |
| Cooking spray |
Directions
Cook pasta according to package directions. Drain and cover with foil; set aside.
Meanwhile, in a small bowl, combine kasha and egg white. Stir to coat kasha. Spray a small saucepan with cooking spray and set pan over medium-high heat. Add kasha and cook 2-3 minutes, until egg is cooked and kasha kernels separate. Add broth, salt, and pepper; cover and simmer seven minutes, until liquid is absorbed. Add kasha to pasta and stir.
Whisk together pesto and lemon juice. Pour mixture over pasta and stir to coat. Serve warm or at room temperature.
Sack Lunch: Combine the leftover kasha-pasta mixture with 6-ounce can of salmon (drained), 1/2 cup of diced tomato, and 1-2 tablespoons of balsamic vinegar. Place two red lettuce leaves in the bottom of a sealable container; top with mixture. Seal and refrigerate until ready to eat.
