Broccoli was very inexpensive this week. This is a healthy pasta choice on days when you are simply craving the indulgence of pasta. It is also very simple. You can switch out the nuts and grated cheese for whatever you have on hand. The lemon gives it a freshness and brightens the color of the pesto. In my opinion, this could easily be served chilled for lunch or a picnic. Honestly I feel like a walking advertisement for healthy eating today-I finished the fruit salad from the weekend for breakfast, ate garden fresh salad for lunch and this healthy pasta for dinner....hmmm, I am thinking ice cream may be in the stars for a snack tonight!
Broccoli Pesto Pasta
printable recipe
15 oz. of pasta, penne, shells or small rigatoni
5 c. broccoli florets
1 garlic clove, grated
1 lemon, zested
1/2 tsp. crushed red pepper
3 T. sliced almonds
olive oil
3 T. grated parmesan cheese
Cook the pasta according to package directions.
In a medium pan, bring 2 c. salted water to a boil. Add the broccoli and cook until soft, about 5 minutes.
Drain the broccoli and return to the pan. mash slightly with a potato masher.
Add the grated garlic and lemon zest. Stir in the red pepper flakes and the almonds.
Add mixture to the hot pasta. Drizzle with a few tablespoons of olive oil.
Toss with the parmesan cheese before serving.
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