Broccoli Pesto Spaghetti

Broccoli Pesto Spaghetti


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This pesto tastes best when made in a food processor. Serve with a green salad splashed with olive oil and balsamic vinegar!

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Time needed

8 min preparation + 12 min cooking

Serving Size / Yield

8 Cups


  • 1 16-oz. pkg. spaghetti
  • 1 16-oz. bag frozen chopped broccoli
  • 1 C. vegetable broth
  • 1/4 C. freshly grated Parmesan cheese
  • 2 Tbs. olive oil
  • 1 sm. garlic clove
  • salt and pepper to taste

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In large saucepot, cook pasta as directed. In saucepan, prepare broccoli as directed.

In food processor, with knife blade attached, puree cooked broccoli, broth, cheese, oil, garlic and salt until smooth, stopping processor occasionally to scrape down sides.

Drain pasta; transfer to warm serving bowl. Add broccoli pesto to pasta; toss well. Sprinkle with pepper and serve.

Each serving: About 550 calories, 22g protein, 91g carbohydrate, 11g total fat (3g sat.), 5mg cholesterol, 615mg sodium.

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