Lidia Bastianich, the host of Lidia’s Italy, creates a delicious dish with under 500 calories, 20 grams of fat, and 650 milligrams of sodium.

Ingredients:

3/4 lb penne rigate pasta
1/2 lb (about 4) Roma tomatoes, very ripe and sweet
8 large, fresh basil leaves
2 Tbsp unsalted roasted almonds
1 large garlic clove, crushed and peeled
1/4 tsp crushed red pepper flakes
1/4 tsp coarse sea salt or kosher salt
1/4 c extra-virgin olive oil
1/4 c freshly grated Parmesan cheese (preferably Parmigiano-Reggiano or Grana Padano)
Directions:

Cook pasta according to package instructions until al dente.
While pasta cooks, rinse the tomatoes and basil and pat dry. Cut tomatoes into large chunks.
Place the tomatoes in a blender or food processor, followed by the basil, almonds, garlic, red pepper flakes, and salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large pieces are left.
With the machine still running, add the olive oil in a steady stream; it will emulsify the purée into a thick pesto.
Scrape the pesto into a big bowl. Drop drained pasta onto the pesto. Toss quickly to coat the pasta, sprinkle on cheese, and toss again. Serve immediately in bowls.
Nutritrion Facts:

Makes 4 servings. Per serving: 495 calories, 19 g fat (3 g saturated), 232 mg sodium, 67 g carbs, 4 g fiber, 15 g protein

http://fitceleb.imnotobsessed.com/2008/06/09/penne-with-pesto/