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Nutrition Facts
Serving Size 150 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 390 mg 16%
Total Carbohydrate 29 g 10%
Dietary Fiber 5 g 20%
Sugars 2 g
Protein 11 g
Vitamin A 60% Iron 10%
Vitamin C 70% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Penne with Broccoli and Spinach Pesto
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

1 broccoli crowns, chopped
8 Oz penne pasta
5 Oz spinach
2 garlic cloves, minced
1 lemon, juiced
1/2 cup(s) bunch basil, chopped
1 Tbsp extra virgin olive oil
1/3 cup(s) roasted and salted shelled pistachios, shelled
1 cup(s) fat-free ricotta cheese
1 Tsp salt
1 Tsp black pepper
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Blanch broccoli: bring a large pot of water to boil over high heat.
Once water is at rapid boil add broccoli, cooking 1-2 minutes.
Drain and immediately dunk in ice water, 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, add salt and pepper, and serve.



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