Broccoli Pesto


Broccoli Pesto!  How exciting is this?!  Broccoli is my favorite cooked vegetable and pesto is one of my all time favorite sauces.  The recipe that I adapted from a Weight Watchers cookbook allows for the yummy taste of pesto but with way less calories and oil used.  The red pepper flakes also give this dish some extra spice!

Broccoli Pesto

adapted from Weight Watchers


8 ounces whole wheat rotini pasta

2 cups broccoli florets

3 tablespoons water

1 cup packed fresh basil

2 Tbsp grated parmesan cheese

2 Tbsp pine nuts

2 garlic cloves

1/2 tsp salt

1/4 tsp red pepper flakes (more or less depending on how spicy you like things)

1/4 cup vegetable broth

2 tsp olive oil

*optional- pine nuts and parmesan cheese for decoration

Directions: Cook the rotini according to the package directions.  Drain the pasta and set aside.  Place the broccoli and water into a microwaveable bowl and cover and cook on high for 2-3 minutes.  Rinse with cold water.  Place cooked broccoli, basil, parmesan, 1Tbsp pine nuts, garlic, salt, and red pepper flakes in a food processor and pulse until coarsely chopped.  Next add the broth and olive oil and process until the mixture is smooth.  Mix the pasta and pesto sauce together in a large bowl.  Sprinkle with pine nuts and parmesan cheese before serving if desired.


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