| 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 |
| Salt | |
| Pepper | |
| 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.
Nutritional Information
(per serving)
Calories 460
Total Fat 21g
Saturated Fat 4g
Cholesterol 6mg
Sodium 575mg
Total Carbohydrate 54g
Dietary Fiber 15g
Sugars —
Protein 17g
Calcium —