- 4
- 20 mins
- 30 mins
Ingredients
- 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
- 1/4 cup(s) extra-virgin olive oil
- 1 ounce(s) Parmesan cheese, freshly grated
Preparation
Step 1
•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 1/4 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 1/4 teaspoon salt; toss well. Serve immediately.