Spaghetti with Broccolini Pesto
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.
Source: EatingWell Magazine, September/October 2016
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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