Instructions: While wading thru and weeding out loose recipes, I came across this: Low fat cooking: Pesto Sauce w/o the Oil

"Instead of pesto sauce thats swimming in oil, weve come up with a lower fat version that you can toss into your cooked pasta and vegetables. This pesto recipe gets its creaminess from pureed red peppers and lower calorie mayonnaise. Youll taste that familiar basil/Parmesan flavor and you wont miss the fat.

For pesto, in blender container or food processor bowl combine fresh basil

(or parsley and dried basil), red or green sweet pepper, mayo or salad dressing, parmesan cheese, lemon juice, salt, red and black peppers. Cover and blend or process until pureed. Set aside.

In large amount of boiling lightly salted water cook pasta, uncovered, for 6 minutes. Add carrots and onion. Return to boiling; cook for 2 minutes.

Add zucchini or yellow squash. Return to boiling; cook for 2 minutes more.

Drain pasta and vegetables; return to saucepan. Stir in pesto; toss to combine. Cook over very low heat for 2 minutes or until heated through, tossing occasionally. Serve immediately."

* calls for chicken or turkey. Could use seitan or TVP chunks or simply leave as is - vegies over pasta.

Wish I could give credit to the "we" of this recipe, but its a yellowing piece of paper w/o creators name.

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