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

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Recipe Summary

prep:
5 mins
cook:
13 mins
Servings:
4
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Ingredients

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Directions

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

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

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  • 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.

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

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