Broccoli Pesto Spaghetti
A vibrant, flavorful spaghetti dish featuring creamy broccoli pesto, perfect for a quick, nutritious vegetarian meal that appeals to pasta lovers and health-conscious eaters alike.
Ingredients
Instructions
- Prepare the pasta in boiling water according to the package directions.
- In a food processor with the knife blade attached, blend cooked broccoli, chicken broth, Parmesan cheese, olive oil, garlic, and salt until smooth.
- Stop the processor occasionally to scrape down the sides.
- Drain the cooked pasta.
- Toss the drained pasta with the broccoli pesto.
Tips & Substitutions
To enhance the flavor, consider adding a squeeze of lemon juice or a pinch of red pepper flakes to the broccoli pesto. If you're looking for a vegetarian option, swap the chicken broth for vegetable broth. You can also substitute the Parmesan cheese with nutritional yeast for a dairy-free version. For a heartier meal, mix in some cooked chicken or shrimp.
Serving Suggestions
Serve the broccoli pesto spaghetti topped with extra grated Parmesan and a drizzle of olive oil for added richness. It pairs well with a side salad or garlic bread. For a complete meal, consider complementing it with Chicken Baked With Potatoes(Pollo Di Patate Al Forno) or other Italian recipes that feature fresh vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or broth to loosen the sauce, or microwave in short intervals, stirring frequently to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Pesto Spaghetti contains roughly 653 calories, with 22g protein, 99g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (108% of the Daily Value), iron (72% of the Daily Value), and calcium (57% of the Daily Value). It also contributes 30g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. Steam or blanch it briefly before blending to ensure a smooth pesto texture. Fresh broccoli will provide a vibrant color and a slightly different flavor profile, adding a fresh crunch to the dish.
How can I make this dish vegan?
To make this broccoli pesto spaghetti vegan, substitute the chicken broth with vegetable broth, omit the Parmesan cheese, or use a vegan cheese alternative. You can also add nuts like pine nuts or walnuts for extra creaminess and protein in the pesto.
What can I do if my pesto is too thick?
If your pesto is too thick, simply add a little more chicken or vegetable broth until you reach your desired consistency. Blending in a bit of olive oil can also help thin it out while enhancing the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).