**NEW** Creamy 2020 Pesto Pasta

Twirl your fork right into this! Made with F-Factor Unflavored 20/20 FIBER/PROTEIN powder and low sodium chicken broth instead of oil and pine nuts, this Step 2 recipe is much lighter than traditional pesto pasta. 

INGREDIENTS (serves 5):

  • 1 (10-oz) bag (7 1/2 cups, dried) Al Dente Carba-Nada Egg Fettuccine
  • 1 cup fresh basil leaves
  • 1 clove garlic, peeled and chopped
  • 1/4 cup grated Parmesan cheese
  • salt and pepper, to taste
  • 1/2 Tbsp fresh lemon juice
  • zest of 1 lemon
  • 1/2 cup (2 scoops) Unflavored 20/20 Fiber/Protein Powder 
  • 1 Tbsp olive oil
  • 1 1/2 Tbsp low-sodium chicken broth
  • Fresh parsley (for garnish)

    1. Bring a pot of water to boil and cook fettuccini according to package directions, until al dente. Remove from heat, drain water and set aside.
    2. While water boils and fettuccini cooks, prepare pesto sauce by adding the basil, garlic, Parmesan cheese, salt, pepper, lemon juice, lemon zest and 20/20 powder to a food processor or blender and pureeing. Once pureed, scrape the sides of the bowl with a spatula and add the olive oil and chicken broth. Continue to process until smooth.
    3. Add pesto sauce to fettuccini and mix until fettuccini is well-coated.
    4. Plate and garnish with fresh parsley and additional parmesan cheese, as desired.

    Serves 5, ~1 cup per serving. This is a Step 2 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 28g carbohydrate, 11g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 246 calories, 21g protein, 30 carb, 11g fiber, 19g net carb, 2g sugar, 6g fat, 1g sat fat, 600mg sodium

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