|6||ounce(s) baby spinach|
|10||ounce(s) frozen broccoli florets|
|1||clove(s) garlic, peeled|
|2||medium zucchini, trimmed|
|2||medium tomatoes, cored|
|8||ounce(s) whole-grain spaghetti|
|1||cup(s) fresh basil leaves|
|2||tablespoon(s) fresh lemon juice|
|2||tablespoon(s) pine nuts|
|¼||cup(s) extra-virgin olive oil|
|1||ounce(s) Parmesan cheese, freshly grated|
Heat large covered saucepot of salted water to boiling on high.
In microwave-safe bowl, combine spinach, broccoli, garlic, and 1 cup water. Cover with vented plastic wrap and microwave on High 3 to 5 minutes or until broccoli is thawed and spinach is tender. Drain; let cool completely.
Meanwhile, with vegetable peeler, peel zucchini into wide ribbons. Chop tomatoes.
Cook spaghetti as label directs.
Place cooled broccoli mixture, basil, lemon juice, pine nuts, and ¼ teaspoon each salt and black pepper in food processor; pulse until smooth. With processor running, drizzle in oil. Add Parmesan; pulse until well combined.
Drain spaghetti well and return to pot; add pesto, zucchini, tomatoes, and ¼ teaspoon salt; toss well. Serve immediately.
Total Fat 21g
Saturated Fat 4g
Total Carbohydrate 54g
Dietary Fiber 15g