Spaghetti with Broccolini Pesto

Spaghetti with Broccolini Pesto

2 Reviews
From: EatingWell Magazine, September/October 2016

Broccolini stems are quickly softened in the pasta-boiling water before being whirled with basil and Parmigiano-Reggiano into a flavorful pesto sauce in this healthy vegetarian pasta recipe. It's worth seeking out Parmigiano-Reggiano to make the pesto-its superior flavor elevates the final dish. Edamame bumps up the protein to keep you feeling full and satisfied.

Ingredients 4 servings

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  • 2 bunches broccolini
  • 8 ounces whole-wheat spaghetti or capellini
  • 1 cup packed fresh basil leaves
  • ⅓ cup grated Parmesan cheese, plus more for serving
  • Zest and juice of 1 lemon
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • 1 cup frozen shelled edamame, thawed

Preparation

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  • Ready In

  1. Put a large saucepan of water on to boil. Separate broccolini florets and stems. Cook the stems in the boiling water for 1 minute. Using a slotted spoon, transfer to a food processor.
  2. Cook pasta in the boiling water according to package directions. Add the florets during the last minute of cooking. Drain the pasta and florets and return to the pot.
  3. Meanwhile, add basil, Parmesan, lemon zest and juice, garlic, salt and pepper to the food processor. Pulse, scraping down the sides a few times, until mostly pureed. Drizzle in oil and puree until smooth.
  4. Add the pesto and edamame to the pasta mixture and gently toss to combine. Place over medium heat and gently stir until hot, 1 to 2 minutes. Serve with more Parmesan, if desired.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 454 calories; 19 g fat(3 g sat); 11 g fiber; 57 g carbohydrates; 19 g protein; 164 mcg folate; 6 mg cholesterol; 6 g sugars; 0 g added sugars; 2,783 IU vitamin A; 117 mg vitamin C; 209 mg calcium; 4 mg iron; 452 mg sodium; 720 mg potassium
  • Nutrition Bonus: Vitamin C (195% daily value), Vitamin A (56% dv), Folate (41% dv), Iron (22% dv), Calcium (21% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1½ vegetable, ½ lean meat, 3 fat

Reviews 2

April 23, 2017
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By: Angie
Will definitely make this again... really flavorful. I think with so few ingredients, you definitely need to use good quality Parmesan and olive oil. I used a rather large lemon as well, so I would have a lot of zest and juice, and a little less pasta than called for in the recipe to ensure I had enough pesto to coat all of the pasta. My family loved it!
January 24, 2017
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By: Barbara
I had high hopes for this. Unfortunately, I really missed all the good stuff I love in pesto. The flavor was a little flat. It actually tasted better cold the next day, though. I don't think I'll make this again. Broccolini lovers might like this recipe though.
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