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Spaghetti with Broccolini Pesto
Spaghetti with Broccolini Pesto
4 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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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Active
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Ready In
- 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.
- 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.
- 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.
- 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.
- 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 4
January 20, 2019
By: EatingWellSouthernStyle
Very Yummy!!!! The only reason it receives a 3 star is because of the Carbs, sugars etc...On this site I expect lower numbers in most categories...
January 05, 2019
By: Susanebere
I made this “as is” for supper with 3 other friends...they all loved it.
April 23, 2017
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
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.
