Whole Wheat Spaghetti With Broccoli Pesto

A delicious and lighter version of pesto—boosted with broccoli.

Serves: 4


1 lb. package of whole wheat spaghetti

1 12-oz bag Eat Smart Broccoli Florets

6 cloves garlic, peeled

1 cup of fresh basil leaves

1 small lemon, washed

1/3 cup grated Parmesan cheese

1/4 cup toasted pine nuts (can substitute walnuts)

2 tsp kosher salt

1/4 tsp ground black pepper

1/3 cup extra virgin olive oil


Reserve half of the broccoli for another use. Cook the pasta to al dente according to directions on package. While pasta is cooking, place remaining 6 oz of broccoli and garlic cloves in steamer and steam for five minutes or just until broccoli is tender. Remove from heat. With a small paring knife, remove yellow layer of zest from lemon in strips. Reserve zest and juice the lemon. When pasta is al dente, drain pasta reserving one cup of the cooking water from the pot. Place steamed broccoli and garlic in food processor fitted with the steel blade and pulse until finely chopped. Stop machine, scrape down sides, add basil, lemon zest, lemon juice, Parmesan, nuts, salt and pepper and pulse until finely chopped. Stop machine and scrape down sides. Turn on machine and drizzle in olive oil in a fine stream and process until blended. Place pasta and pesto in large skillet over medium heat. Stir in some of the reserved cooking water, 1/4 cup at a time, and heat so that pasta may finish its cooking while absorbing some of the pesto. Depending on thickness of your pesto, you may not need the entire cup of reserved cooking water for thinning. Divide amongst four pasta bowls and serve.