Best Whole Wheat Spaghetti With Herb Almond Pesto And Broccoli Recipes

WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC

Steps:

• Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

WHOLE-WHEAT SPAGHETTI WITH LIGHTER PESTO

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
• Toss pasta with pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve immediately, garnished with basil, if desired.
• Nutrition Information
• (Per Serving)
• Calories: 351
• Fat: 16g (2.6g Saturated Fat)
• Protein: 11g
• Carbohydrates: 44.9g
• Fiber: 8.2g

WHOLE-GRAIN SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI

Steps:

• Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water. Set aside.
• Pulse almonds in a food processor until finely ground. Add half the lemon zest, the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add oil and the reserved cooking water; process until smooth. Set pesto aside.
• Heat a large saute pan over medium-high heat. Coat with cooking spray. Working in batches if needed, add broccoli, pepper, and remaining 1 1/2 teaspoons salt; cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat. Divide among 6 bowls. Top with ricotta; sprinkle with remaining zest, dividing evenly. Squeeze lemon juice over tops.