Recipe courtesy of Bobby Deen
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Fettuccine with Broccoli Pesto and Sun-Dried Tomatoes
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups broccoli florets
  • 1 cup fresh basil leaves
  • 3 tablespoons grated Pecorino Romano cheese
  • 2 tablespoons coarsely chopped toasted walnuts
  • Pinch red pepper flakes
  • 2 cloves garlic, halved
  • 1/4 cup reduced-sodium chicken or 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

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; 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

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