Spaghetti with Broccoli Pesto

A quick midweek pasta dish featuring a tangy pesto made from steamed broccoli, basil, parmesan, and lemon juice.

Vegetarian Healthy Quick Pasta Midweek Supper

Estimated Nutrition

Calories

445.1

kcal / serving

1780.5 kcal total

Carbs

63.5g

per serving

254.1 g total

Fat

14.3g

per serving

57.2 g total

Protein

15.6g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

finely grated

Parmesan

extra to garnish

Fruits

tbsp

Lemon Juice

GrainsCereals

300

Spaghetti

dried

NutsSeeds

Basil

fresh leaves

0.5

clove

Garlic

finely grated

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

extra virgin

Vegetables

350

Broccoli

broken into florets

Method

Boil the spaghetti in salted water according to the packet instructions.

Steam the broccoli florets over boiling water for 6 minutes until soft but green.

Pulse the broccoli, basil, Parmesan, garlic, oil, and lemon juice in a food processor.

Season the pesto mixture with salt and pepper to taste.

Drain the pasta and stir the broccoli pesto through in the pan.

Serve the pasta with an additional garnish of grated Parmesan.