Farfalle with Lemon and Herbs

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Category : Pastas/Risottos

Recipe : Farfalle with Lemon and Herbs

Here's something light for a summer luncheon.

Makes 4 servings

1/4 cup minced fresh flat-leaf parsley
1/4 cup minced fresh basil
1/4 cup minced fresh mint leaves
Zest of 1 lemon, finely grated*
2 tablespoons fresh lemon juice
2 teaspoons reduced-calorie tub margarine, melted
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
6 ounces farfalle (bow tie) pasta
1/4 cup low-sodium chicken broth, hot
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese
Fresh herb sprigs, to garnish

In a medium serving bowl, combine the parsley, basil, mint, zest, juice, margarine,
oil, salt and pepper; set aside.
In a large pot of boiling water, cook the farfalle according to package
directions. Drain and add to the bowl with the herb mixture. Add the broth and
cheese; toss lightly to coat. Garnish with fresh herb sprigs. Divide evenly among
4 plates and serve.

SERVING (1 CUP) PROVIDES: 3/4 Fat, 2 Breads, 10 Optional Calories.

PER SERVING: 208 Calories, 5 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 199
mg Sodium, 34 g Total Carbohydrate, 1 g Dietary Fiber, 7 g Protein, 70 mg Calcium