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Penne with Broccoli and Spinach Pesto
Prep Time:
30 minutes
Cook Time:
15 minutes
Makes:
4 servings
Ingredients

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

Directions


Blanch broccoli: bring a large pot of water to boil over High heat. Once water is at a rap
id boil add broccoli, cooking 1 to 2 minutes. Drain and immediately dunk in ice water (to
rapidly cool broccoli and keep its vibrant green color). Once completely cooled, drain wel
l. Set aside.
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 combi
ne.
Toss spinach pesto with pasta, season with salt and pepper, and serve.

Nutritional Information


Calories: 230, Total Fat: 9g, Saturated Fat: 1g, Sodium: 390mg, Carbohydrates: 29g, Dieta
ry Fiber: 5g, Protein: 11g

Source


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