Best Whole Wheat Spaghetti With Herb Almond Pesto And Broccoli Recipes

Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli image

Provided by Martha Stewart

Number Of Ingredients 13

12 ounces whole-grain spaghetti
1 1/4 ounces whole blanched almonds, toasted
2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice plus more for serving
1 garlic clove
1 cup fresh flat-leaf parsley
1/2 cup packed fresh mint leaves
1/4 cup packed fresh tarragon leaves
2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil
Vegetable-oil cooking spray
2 1/4 pounds broccoli, cut into small florets (about 6 cups)
1/4 teaspoon freshly ground pepper
3 tablespoons part-skim ricotta cheese

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.

Nutrition Facts : Calories 345 g, Cholesterol 3 g, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, Sodium 448 g

Whole-Wheat Spaghetti with Herb-Almond Pesto and Broccoli image

Yield serves 6

Number Of Ingredients 12

12 ounces whole-wheat spaghetti
1 1/4 ounces whole blanched almonds, toasted (page 53)
2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice (from about 3 lemons)
1 garlic clove
1 cup packed fresh flat-leaf parsley
1/2 cup packed fresh mint leaves
1/4 cup packed fresh tarragon leaves
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 heads (2 1/4 pounds) broccoli, cut into small florets (about 6 cups)
3 tablespoons part-skim ricotta cheese
Lemon wedges, for serving

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