Penne with Broccoli and Spinach Pesto
1 head broccoli, chopped
1/2 lb. H-E-B Omega-3 Pasta
1 pkg. (5 oz.) Central Market Organics Spinach
2 cloves garlic, minced
1 lemon, juiced
1 bunch basil, chopped
1 Tbsp. extra virgin olive oil
1/3 c. pistachios or walnuts
1/2 c. non fat ricotta cheese
1 tsp. each salt and black pepper
Blanch broccoli: bring a large pot of water to boil over High heat. On
ce water is at a rapid boil add broccoli, cooking 1 to 2 minutes. Drai
n and immediately dunk in ice water (to rapidly cool broccoli and keep
green color). Once completely cooled, drain well. Set asi
Cook pasta according to package directions. Drain well.
Place broccoli, spinach, garlic, lemon juice, basil, and olive oil in
a food processor and combine until a smooth paste. Then add pistachios
and ricotta. Pulse a few times to combine.
Toss spinach pesto with pasta, season with salt and pepper, and serve.
Calories: 230, Total Fat: 9g, Saturated Fat: 1g, Sodium: 390mg, Carboh
ydrates: 29g, Dietary Fiber: 5g, Protein: 11g