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Broccoli Pesto Pasta (Nut Free)

from kristineskitchenblog.com
A broccoli pesto sauce is tossed with whole wheat pasta in this quick and healthy dinner! This nut free Broccoli Pesto Pasta is a 30 minute meal.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 people
Calories: 461kcal


  • 1 pound broccoli cut into florets
  • 12 ounces whole wheat pasta
  • 1/3 cup plain Greek yogurt
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 small clove garlic
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper


  • Bring a large pot of salted water to a boil. Add the broccoli and cook for 4-5 minutes until crisp-tender. Maintain water at a boil and use a slotted spoon to remove broccoli to a colander. Cool slightly.
  • Add the pasta to the boiling water and cook according to package directions.
  • Meanwhile, transfer the broccoli to the bowl of a food processor. Add the Greek yogurt, Parmesan, olive oil, garlic, salt and pepper.
  • When the pasta is cooked, reserve 1 cup of pasta cooking water and then drain. Transfer pasta back to the empty pot.
  • Add ¼ cup of the pasta cooking water to the food processor. Process until smooth, adding more pasta water as needed.
  • Stir the broccoli pesto into the pasta in the pot, adding more pasta water as needed to loosen the sauce. Serve with additional Parmesan cheese.


Serving: 1/4 recipe | Calories: 461kcal | Carbohydrates: 72g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 386mg | Potassium: 580mg | Fiber: 2g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 101.4mg | Calcium: 244mg | Iron: 4mg
Nutrition information is only an estimate.
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