Fettuccine with Broccoli Pesto

Number of Servings
      • 2 cups broccoli florets
      • 1 cup fresh basil leaves
      • 3 tablespoons grated Romano cheese
      • 2 tablespoons coarsely chopped toasted walnuts
      • Pinch red pepper flakes
      • 2 cloves garlic, halved
      • 1/4 cup vegetable broth
      • 2 teaspoons olive oil
      • 6 ounces whole-wheat fettuccine
      • 6 soft sun-dried tomatoes (not packed in oil), cut into thin slivers
      • Grated zest of 1 lemon


Bring a small pot of salted water to a boil. Add the broccoli and cook, stirring occasionally, until the broccoli is tender, 3 to 4 minutes. Drain and run under cold running water, then drain again.

Place the broccoli, basil, cheese, walnuts, 1/2 teaspoon salt, red pepper flakes and garlic in a food processor and pulse until coarsely chopped. Add the broth and oil and process until smooth.

Meanwhile, cook the pasta according to package directions. Drain and transfer the fettuccine to a large bowl. Add the pesto, sun-dried tomatoes and lemon zest and toss to coat well.


Nutrition Information
286 Cal; 24 g Protein; 12 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 28 g Carb; 4 g Fiber; 2 g Sugar; 160 mg Calcium; 4 mg Iron; 732 mg Sodium; 4 mg Cholesterol