“This is a healthy vegetarian pasta recipe with a special flavorful pesto sauce made with broccolini stems.”
Serving: 4 | Ready in: 20m
• 2 bunches broccolini
• 8 oz. whole-wheat spaghetti or capellini
• 1 cup packed fresh basil leaves
• ⅓ cup grated Parmesan cheese, plus more for serving
• Zest and juice of 1 lemon
• 1 clove garlic, minced
• ½ tsp. salt
• ½ tsp. ground pepper
• ¼ cup extra-virgin olive oil
• 1 cup frozen shelled edamame, thawed
• Bring a big saucepan of water to a boil. Separate the broccolini stems and florets. Cook the stems in the boiling water for one minute. Move the stems to a food processor using a slotted spoon.
• Follow the directions on the package to cook pasta in boiling water. During the last minute of cooking, put in the florets. Strain the florets and pasta, then put back into the pot.
• At the same time, add pepper, salt, garlic, lemon juice, lemon zest, Parmesan, and basil to the food processor. Blend until mostly pureed, scraping down the sides a few times. Sprinkle in some oil and puree until it is smooth.
• Add the edamame and pesto to pasta mixture and carefully toss to combine. Heat on medium heat and gently stir for 1-2 minutes until it is hot. To serve, you can add more Parmesan if you want.
• Calories: 454 calories;
• Total Carbohydrate: 57 g
• Cholesterol: 6 mg
• Total Fat: 19 g
• Fiber: 11 g
• Protein: 19 g
• Sodium: 452 mg
• Sugar: 6 g
• Saturated Fat: 3 g