Try this Broccoli and spinach pesto pasta recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400º. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions until al dente. Drain pasta, reserving 1/3 cup cooking water.
2. Line a large rimmed baking sheet with foil. Toss broccoli florets, red pepper, 2 tablespoons oil, ½ teaspoon salt and ¼ black pepper. Roast in oven until lightly browned and tender, 15 to 17 minutes. Remove from oven, and set aside.
3. While florets roast, pulse broccoli stems, spinach, parsley, cheese, garlic, lemon zest and lemon juice in a food processor until combined, about 6 times. With processor running, slowly drizzle in remaining ½ cup oil; process until smooth. Add remaining ¾ teaspoon salt and ½ teaspoon black pepper, and pulse until combined. Transfer to a large bowl.
4. Add pasta to pesto; toss to coat. Add beans and roasted broccoli florets; toss to combine. Add ¼ cup to 1/3 cup of reserved cooking water to reach desired consistency, and toss to combine. Garnish with more cheese.
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Serving Size: 1 (1260g) | ||
Recipe Makes: 1 | ||
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Calories: 283 | ||
Calories from Fat: 31 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 292.7mg | 10 % | |
Potassium 2838.9mg | 75 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 21.8g | 87 % | |
Sugars, other 33g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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