Broccolini stems are quickly softened in the pasta-boiling water before being whirled with basil and Parmigiano-Reggiano into a flavorful pesto sauce in this healthy vegetarian pasta recipe. It's worth seeking out Parmigiano-Reggiano to make the pesto-its superior flavor elevates the final dish. Edamame bumps up the protein to keep you feeling full and satisfied.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Adjust
US
Metric
Nutrition per serving may change if servings are adjusted.
- 2 bunches broccolini
- 8 ounces whole-wheat spaghetti or capellini
- 1 cup packed fresh basil leaves
- 1/3 cup grated Parmesan cheese, plus more for serving
- Zest and juice of 1 lemon
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup extra-virgin olive oil
- 1 cup frozen shelled edamame, thawed
No comments:
Post a Comment