The multigrain pasta in this healthy vegetarian main dish recipe provides a pleasant nutty flavor to go with the spinach and broccoli. Grape tomatoes add a burst of color.

Source: Family Circle
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to boiling. Add pasta and cook 7 minutes.

    Advertisement
Instructions Checklist
  • Meanwhile, place spinach in a mini chopper or food processor. Pulse to chop. Add pesto and continue to process until smooth. Set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Add broccoli to pasta after 7 minutes of cooking, and continue to cook an additional 4 minutes. Drain pasta and broccoli, reserving a little pasta water.

Instructions Checklist
  • Coat same pot with nonstick cooking spray and place over medium heat. Add tomato halves and cook for 1 to 2 minutes. Stir in drained pasta, spinach pesto and a little of the pasta water until all are coated nicely with sauce. Transfer to a large serving bowl and top with grated Parmesan, if desired.

Nutrition Facts

231 calories; 5 g total fat; 1 g saturated fat; 66 mg cholesterol; 1160 mg sodium. 16 g carbohydrates; 3 g fiber; 30 g protein;

Reviews