- 12 ounces dry whole grain spaghetti
- 1 bunch broccolini (about 1/2 lb.), stems and heads chopped into bite-size pieces
- 2/3 cup grape tomatoes
- 1/4 cup spinach pesto
- 1/4 teaspoon salt
- Grated Parmesan cheese, optional
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the broccolini during the final 3 minutes of cooking. Reserve 1/2 cup of pasta cooking water; and drain.
2. Return the pasta and broccolini to the cooking pot. Add the reserved cooking water, tomatoes, pesto, and salt. Serve with grated Parmesan cheese if using.
- 2 cups tightly packed baby spinach
- 2 cups tightly packed basil leaves
- 1/2 cup olive oil
- 1/2 cup walnuts
- 2 tablespoons grated Parmesan cheese
- 1/2 tablespoon salt
- 1 small garlic clove
1. Blend spinach pesto in food processor: baby spinach, basil leaves, olive oil, walnuts, Parmesan cheese, salt, and garlic. Cover with olive oil. Store in the fridge for up to 5 days.
2. Wash and dry the Boston lettuce. Store in a paper towel-lined zip-top bag.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 384, Fat, total (g): 9, chol. (mg): , sat. fat (g): 1, carb. (g): 67, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 11, sugar (g): 5, pro. (g): 13, vit. A (IU): 1024, vit. C (mg): 56, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 52, Cobalamin (Vit. B12) (µg): , sodium (mg): 223, Potassium (mg): 272, calcium (mg): 47, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.