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Penne with Broccoli and Spinach Pesto

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

15 minutes


4 servings


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 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.

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.
Nutritional Information
Calories: 230, Total Fat: 9g, Saturated Fat: 1g, Sodium: 390mg, Carbohydrates: 29g, Dietary Fiber: 5g, Protein: 11g
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