Penne with Broccoli and Spinach Pesto

Prep Time:
30 minutes
Cook Time:
15 minutes
4 servings

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1head broccoli, chopped,

1/2lb.H-E-B Omega-3 Pasta,

1pkg. (5 oz.) Central Market Organics Spinach,

2cloves garlic, minced,

1lemon, juiced,

1bunch basil, chopped,

1Tbsp.extra virgin olive oil,

1/3c.pistachios or walnuts,

1/2c.non fat ricotta cheese,

1 tsp.each salt and black pepper,


1Blanch broccoli: bring a large pot of water to boil over High heat. Once water is at a rapid 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 well. Set aside.

2Cook pasta according to package directions. Drain well.

3Place 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.

4Toss 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, Dietary Fiber: 5g, Protein: 11g

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