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Spaghetti with Broccoli Pesto

A quick midweek pasta dish featuring a tangy pesto made from steamed broccoli, basil, parmesan, and lemon juice.

VegetarianHealthyQuickPastaMidweek Supper

Estimated Nutrition

Per Serving Total
Calories 445.1 kcals 1780.5 kcals
Carbohydrates 63.5 grams 254.1 grams
Fat 14.3 grams 57.2 grams
Protein 15.6 grams 62.4 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
g
Parmesan
finely grated
10
g
Parmesan
extra to garnish
Fruits
1
tbsp
Lemon Juice
GrainsCereals
300
g
Spaghetti
dried
NutsSeeds
30
g
Basil
fresh leaves
0.5
clove
Garlic
finely grated
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
OilsFats
3
tbsp
Olive Oil
extra virgin
Vegetables
350
g
Broccoli
broken into florets

Steps

  • Boil the spaghetti in salted water according to the packet instructions.
  • Steam the broccoli florets over boiling water for 6 minutes until soft but green.
  • Pulse the broccoli, basil, Parmesan, garlic, oil, and lemon juice in a food processor.
  • Season the pesto mixture with salt and pepper to taste.
  • Drain the pasta and stir the broccoli pesto through in the pan.
  • Serve the pasta with an additional garnish of grated Parmesan.