WHOLE-WHEAT SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI
A snappy almond-and-herb pesto is a fresh departure from the classic pine-nut-and-basil version. For an even more nutritious variation, add three tablespoons ground flaxseed to the pesto.
Yield serves 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup cooking liquid; drain pasta.
- Pulse almonds in a food processor until finely ground. Add 1 tablespoon lemon zest along with the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add 2 tablespoons oil and the reserved cooking water; process until pesto is smooth. The pesto will keep for 1 week in the refrigerator or up to 1 month in the freezer; store in an airtight container, covered with a thin layer of olive oil. To serve, bring the pesto to room temperature (never heat it), pour off extra oil from top, and stir in a little water, if necessary, to achieve the proper consistency.
- Heat a large sauté pan over medium-high. Add remaining 1 tablespoon oil. When hot, add broccoli and 1 1/2 teaspoons salt; season with pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat.
- Divide pasta among six bowls. Dollop with ricotta, and sprinkle with remaining 1 tablespoon zest, dividing evenly. Squeeze lemon wedges over tops, and serve immediately.
- (Per Serving)
- Calories: 345
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Cholesterol: 3mg
- Carbohydrates: 56g
- Protein: 16g
- Sodium: 448mg
- Fiber: 14g
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