Broccoli Pesto Pasta (Nut Free)
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.
Servings: 4 people
- 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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