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. 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
Toss spinach pesto with pasta, season with salt and pepper, and serve.
Calories: 230, Total Fat: 9g, Saturated Fat: 1g, Sodium: 390mg, Carbohydrates: 29g, Dieta
ry Fiber: 5g, Protein: 11g