- Number of Servings
- 4
- Ingredients
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- 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
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- Instructions
- 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
