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My Recipe Magic © 2017 Recipe Magic, LLC.
Recipe Magic © 2018 Recipe Magic, LLC.
Jan. 10, 2020 02:51PM EST
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Why This Twist on a Classic Pesto Recipe Will Be Your New Favorite
Photo by Viana Boenzli
My twist on a classic pesto recipe will be your new favorite! That's because I've changed just a couple ingredients to create a scrumptious sauce you'll want to eat warm or cold any day of the week.
3 c fresh basil
1 c olive oil
1 clove garlic
1 c Locatelli or Parmesan, shredded
1/4 c walnuts or pine nuts
salt and pepper
1 c olive oil
1 clove garlic
1 c Locatelli or Parmesan, shredded
1/4 c walnuts or pine nuts
salt and pepper
1 cup
Nutritions
Calories
393
Sodium
2mg
0% DV
Fat
17g
27% DV
Protein
15g
30% DV
Carbs
7g
2% DV
Fiber
4g
18% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 2g 10%
Polysaturated Fat 6g 39%
Monosaturated Fat 9g 58%
Cholesterol 0.68mg 0%
Sodium 2mg 0%
Potassium 347mg 9%
Protein 15g 30%
% DAILY VALUE*
Total Carbohydrate
Fiber 4g 18%
Sugar 0.7999999999999999g 1%
Vitamin A 25IU 0%
Vitamin B6 0.42mg 21%
Vitamin C 2mg 4%
Calcium 47mg 4%
Iron 2mg 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Baked Ambrosia
This show-stopping Halloumi Crusted Delicata Squash Galette is packed with halloumi, caramelized onions, and roasted squash. It's the perfect vegetarian dish to serve this holiday season!
Crust:
2 cups flour
1/2 cup whole wheat flour
1/2 cup grated halloumi
1/2 tsp salt
3/4 cup cold butter, cut into cubes
1 egg
1/4 cup cold water
1 tbsp apple cider vinegar
Filling:
3 tbsp olive oil ( divided )
2 2 delicata squashes ( halved, seeds removed, and cut into ½-in slices )
1 large onion ( thinly sliced )
6 oz halloumi ( cut into 1/4-inch cubes )
2 tbsp honey
1/4 tsp cayenne pepper
salt and pepper ( to taste )
Toppig:
egg wash ( 1 yolk whisked with 2 tsp water )
1/2 cup pine nuts
1/4 cup grated halloumi
1 tsp dried mint
1/4 cup pomegranate arils
2 cups flour
1/2 cup whole wheat flour
1/2 cup grated halloumi
1/2 tsp salt
3/4 cup cold butter, cut into cubes
1 egg
1/4 cup cold water
1 tbsp apple cider vinegar
Filling:
3 tbsp olive oil ( divided )
2 2 delicata squashes ( halved, seeds removed, and cut into ½-in slices )
1 large onion ( thinly sliced )
6 oz halloumi ( cut into 1/4-inch cubes )
2 tbsp honey
1/4 tsp cayenne pepper
salt and pepper ( to taste )
Toppig:
egg wash ( 1 yolk whisked with 2 tsp water )
1/2 cup pine nuts
1/4 cup grated halloumi
1 tsp dried mint
1/4 cup pomegranate arils
8
Crust:
- Add the flours, halloumi, and salt to a food processor and pulse until combined. Add the cold butter cubes into the food processor and pulse until mixture resembles a sand-like...
See the full directions on my site
Nutritions
Calories
459
Sodium
185mg
7% DV
Fat
25g
39% DV
Protein
8g
16% DV
Carbs
40g
13% DV
Fiber
3g
14% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 13g 65%
Polysaturated Fat 2g 15%
Monosaturated Fat 10g 64%
Cholesterol 64mg 21%
Sodium 185mg 7%
Potassium 257mg 7%
Protein 8g 16%
% DAILY VALUE*
Total Carbohydrate
Fiber 3g 14%
Sugar 9g 18%
Vitamin A 703IU 14%
Vitamin B6 0.25mg 12%
Vitamin C 3mg 6%
Calcium 96mg 9%
Iron 2mg 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Get ready for spring and summer with this light, fresh, and tasty Garden Veggie Pasta. It’s loaded with flavor and gorgeous colors from nature!
1 Tbsp. olive oil
1 clove garlic ( minced )
1/2 large red bell pepper ( diced )
1 small zucchini or 1/2 large zucchini ( sliced )
1/2 cup each of red and yellow cherry tomatoes ( cut in half )
1/2 cup yellow corn kernels
Salt and red pepper to taste
1 c. fresh spinach ( roughly chopped )
14.5 oz. Barilla ProteinPLUS Penne Pasta ( cooked according to pkg. directions, then drained )
24 oz. Barilla Marinara Sauce
Pine nuts and parmesan for garnish ( optional )
1 clove garlic ( minced )
1/2 large red bell pepper ( diced )
1 small zucchini or 1/2 large zucchini ( sliced )
1/2 cup each of red and yellow cherry tomatoes ( cut in half )
1/2 cup yellow corn kernels
Salt and red pepper to taste
1 c. fresh spinach ( roughly chopped )
14.5 oz. Barilla ProteinPLUS Penne Pasta ( cooked according to pkg. directions, then drained )
24 oz. Barilla Marinara Sauce
Pine nuts and parmesan for garnish ( optional )
6
Chop and dice all the veggies. Heat a large skillet over medium-high heat. Add olive oil and garlic and heat, while stirring, until fragrant. About one minute. Add red bell pepper, zucchini, corn, and...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
810
Sodium
1821mg
75% DV
Fat
7g
10% DV
Protein
12g
24% DV
Carbs
61g
20% DV
Fiber
14g
59% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 1g 8%
Polysaturated Fat 1g 11%
Monosaturated Fat 3g 21%
Cholesterol 2mg 0%
Sodium 1821mg 75%
Potassium 976mg 27%
Protein 12g 24%
% DAILY VALUE*
Total Carbohydrate
Fiber 14g 59%
Sugar 2g 5%
Vitamin A 1023IU 20%
Vitamin B6 1mg 55%
Vitamin C 9mg 15%
Calcium 431mg 43%
Iron 8mg 46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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My Recipe Magic © 2018 Recipe Magic, LLC.