Spaghetti with Broccolini Pesto

4 Ratings
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2016

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Recipe Summary test

total:
20 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Serving Size:
1 3/4 cups
Per Serving:
454 calories; protein 18.9g; carbohydrates 57.5g; dietary fiber 10.7g; sugars 6.1g; fat 18.8g; saturated fat 3.4g; cholesterol 5.7mg; vitamin a iu 2782.7IU; vitamin c 117.3mg; folate 163.9mcg; calcium 209.5mg; iron 4.3mg; magnesium 116.9mg; potassium 720.3mg; sodium 452mg; thiamin 0.4mg.
Exchanges:

3 starch, 1 1/2 vegetable, 1/2 lean meat, 3 fat
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