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Lemon & Broccoli Pesto Pasta

Prep

Cook

Total

Yield 3-4 servings

Use a whole broccoli in this pasta dish by turning the stems into a fresh, lemony basil and broccoli pesto. A light, healthy, vegetarian + vegan pesto pasta dinner, ready in 25 minutes.

Ingredients

For the pesto

For the pasta

Instructions

  1. Make the pesto by combining all of the ingredients in a food processor or mini chopper. (I usually start by pulsing the broccoli stems, pine nuts and garlic a few times before adding in the liquid ingredients and herbs.)
  2. Boil pasta according to package instructions, adding the broccoli florets to the pan 2-3 minutes before the pasta is ready.
  3. Drain pasta and broccoli and return to the pan.
  4. Add the pesto and stir through over a very low heat.
  5. Serve topped with sundried tomatoes.

Notes

I made this with two fairly small heads of broccoli - if yours are large, just use one.

Nutrition Facts

Serving Size 4 servings

Amount Per Serving

Calories 791

% Daily Value

Total Fat 39.3 g

60%

Saturated Fat 5 g

25%

Sodium 413 mg

17%

Total Carbohydrates 89.2 g

30%

Sugars 11.3 g

Protein 31.5 g

63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Happy Veggie Kitchen at https://www.happyveggiekitchen.com/lemon-broccoli-pesto-pasta/