Broccoli Pesto Spaghetti
Serving Size / Yield
- 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
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.