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Gallery Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli Recipe Summary Servings: 6
Ingredients Ingredient Checklist 12 ounces whole-grain spaghetti 1 1/4 ounces whole blanched almonds, toasted 2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice plus more for serving 1 garlic clove 1 cup fresh flat-leaf parsley 1/2 cup packed fresh mint leaves 1/4 cup packed fresh tarragon leaves 2 teaspoons coarse salt 2 tablespoons extra-virgin olive oil Vegetable-oil cooking spray 2 1/4 pounds broccoli, cut into small florets (about 6 cups) 1/4 teaspoon freshly ground pepper 3 tablespoons part-skim ricotta cheese
Gallery Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli
Recipe Summary Servings: 6
Gallery
Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli
Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli
Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 12 ounces whole-grain spaghetti 1 1/4 ounces whole blanched almonds, toasted 2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice plus more for serving 1 garlic clove 1 cup fresh flat-leaf parsley 1/2 cup packed fresh mint leaves 1/4 cup packed fresh tarragon leaves 2 teaspoons coarse salt 2 tablespoons extra-virgin olive oil Vegetable-oil cooking spray 2 1/4 pounds broccoli, cut into small florets (about 6 cups) 1/4 teaspoon freshly ground pepper 3 tablespoons part-skim ricotta cheese
Directions
Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water. Set aside.
Pulse almonds in a food processor until finely ground. Add half the lemon zest, the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add oil and the reserved cooking water; process until smooth. Set pesto aside.
Heat a large saute pan over medium-high heat. Coat with cooking spray. Working in batches if needed, add broccoli, pepper, and remaining 1 1/2 teaspoons salt; cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat. Divide among 6 bowls. Top with ricotta; sprinkle with remaining zest, dividing evenly. Squeeze lemon juice over tops.
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All Reviews for Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
