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"The belly rules the mind."--Spanish Proverb

Whole Wheat Spaghetti with Herb-Almond Pesto and Broccoli Recipe

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This recipe for Whole Wheat Spaghetti with Herb-Almond Pesto and Broccoli is from The Healthy Living Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 oz Whole Wheat spaghetti
1 1/4 ounces of whole blanched almonds, Toasted
2 Tbsp. finely grated lemon zest, plus 1/4 cup of fresh lemon juice (about three lemons)
1 garlic clove
1 cup packed fresh Italian (flat leaf) parsley
1/2 cup packed fresh mint leaves
1/4 cup packed fresh tarragon leaves
3 Tbsp. Extra virgin olive oil
2 heads broccoli, cut into small florets
3 Tbsp. part skim ricotta cheese

Directions:
Directions:
1. Cook pasta until al dente, reserve 1/2 cup of the liquid; drain pasta.
2. Pulse almonds in a food processor until finely ground. Add 1 Tbsp. lemon zest along with lemon juice, garlic, herbs and 1/2 tsp salt; process until finely chopped. With machine running gradually add 2 Tbsp. oil and the reserved liquid from the pasta, process until pesto is smooth. You may add water if pesto is too thick. Never heat up the pesto.
3. Heat a large skillet add remaining 1 Tbsp. oil, when hot add broccoli and 1 1/2 tsp. salt; season with pepper. Cook, tossing occasionally until broccoli is slightly browned and crisp (5 to 7 minutes).
4. Add pasta to pesto and toss to coat.
5. Dollop with ricotta and sprinkle with remaining lemon zest

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
About 345 calories per serving, less if you use buckwheat noodles (I use buckwheat) usually found in the nutrition section of the store

 

 

 

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