- 4
Ingredients
- 1 cup fresh basil leaves, packed (about a 2 ounce package)
- 4 teaspoons extra-virgin olive oil, divided
- 2 tablespoons chopped walnuts
- 3 tablespoons chopped garlic, (about 3 large cloves)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup low-fat cottage cheese
- 1/4 cup shredded Parmesan cheese, divided
- 2 cups dry penne pasta
- 1/2 cup reduced-sodium white beans, rinsed and drained
- 5 cups broccoli florets
- Freshly ground black pepper, optional
Preparation
Step 1
1. Cook the pasta according to the package directions. While pasta is cooking, place the basil in a food processor (or in a large deep cup or bowl for blending with an immersion blender). Add 2 teaspoons oil, 2 tablespoons water, walnuts, garlic, salt and pepper, to the processor and pulse to mix. Add the cottage cheese and 2 tablespoons of Parmesan, and process until smooth. Set aside.
2. Place the broccoli in a large microwave-safe dish, and add 2 tablespoons of water. Cover tightly and microwave on high for about 3 minutes, or until broccoli is crisp tender but not mushy. Drain and set aside.
3. Drain the pasta, reserving 2 tablespoons of the cooking water. Return the pasta and water to the pot; add remaining 2 teaspoons of oil and the beans. Stir gently and heat over low heat for 2 minutes to warm beans.
4. Turn off heat. Pour the pesto sauce over the penne and stir gently to combine. Add the broccoli and toss again. Pour pasta into a serving dish and sprinkle with remaining 2 tablespoons of Parmesan. Garnish with additional basil leaves and freshly ground black pepper if desired.
Makes 4 (1-½ cup) servings
Calories 300
CHICKEN AND BROCCOLI PESTO VARIATION:
Reduce broccoli florets to 3 cups, omit beans and add 1 1/2 cups cooked chicken to drained pasta.
CHICKEN AND BROCCOLI PESTO VARIATION:
Reduce broccoli florets to 3 cups, omit beans and add 1 1/2 cups cooked chicken to drained pasta.
Calories 320