Fettuccine with Broccoli Pesto and Sun-Dried Tomatoes

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

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; 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

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  • on April 25, 2013

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    This was very good. I did omit the sun-dried tomatoes since my family & I are not a big fan of those and added cherry tomatoes instead. I think next time I'd try substituting parmigiano reggiano cheese for the pecorino to lower the sodium content. This one is definitely a keeper & if you have kids that will not eat broccoli, this is a great way to hide it in their food!

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  • on September 05, 2012

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    Fantastic, once again! & soo easy! Tk u doll face!

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  • on February 21, 2012

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    Really nice blend of flavors with the hot pepper, lemon zest and sun dried tomatoes- the broccoli pesto itself is very good but these additions really made a difference. I subbed pine nuts for walnuts.

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