Go Pesto, Hungry Girl!

Go Pesto, Hungry Girl! 
From hungry-girl.com


  • 1 cup fresh basil leaves
  • 1/4 cup fat-free ricotta cheese
  • 2 tbsp. reduced-fat Parmesan-style grated topping
  • 2 tbsp. pine nuts 
  • 1 tsp. olive oil
  • 1 tsp. chopped garlic
  • 1/4 tsp. salt, or more to taste
  • 1/4 tsp. black pepper, or more to taste
  • 2 packages tofu shiritaki noodles 


  1. To make the pesto sauce, place all ingredients except noodles in a small blender or food processor, and blend/process until a smooth paste forms. Set aside.
  2. Use a strainer to rinse and drain noodles well. Pat dry. Cut noodles up a bit, using kitchen shears if you've got 'em.
  3. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add noodles and, stirring often, cook just until all water has evaporated and noodles are hot.
  4. Transfer noodles to a bowl and immediately toss with pesto sauce. If you like, add additional salt and pepper to taste. EAT!
Posted on April 11, 2017 and filed under seasonings & sauces.