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.
Per Serving: 286 Cal; 24g Protein; 12g Tot Fat; 3g Sat Fat; 5g Mono Fat; 28g Carb; 4g Fiber; 2g Sugar; 160mg Calcium; 4mg Iron; 732mg Sodium; 4mg Cholesterol
Recipe courtesy of Bobby Deen