Fettuccine with Broccoli Pesto and Sun-Dried Tomatoes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 cups broccoli florets
1 cup fresh basil leaves
3 tablespoons grated Pecorino Romano cheese
2 tablespoons coarsely chopped toasted walnuts
Pinch red pepper flakes
2 cloves garlic, halved
1/4 cup reduced-sodium chicken or vegetable broth
2 teaspoons olive oil
6 ounces whole-wheat fettuccine
6 soft sun-dried tomatoes (not packed in oil), cut into thin slivers
Grated zest of 1 lemon
Instructions
Bring a small pot of salted water to a boil. Add the broccoli and cook, stirring occasionally, until the broccoli is tender, 3 to 4 minutes. Drain and run under cold running water, then drain again.
Place the broccoli, basil, cheese, walnuts, 1/2 teaspoon salt, red pepper flakes and garlic in a food processor and pulse until coarsely chopped. Add the broth and oil and process until smooth.
Meanwhile, cook the pasta according to package directions. Drain and transfer the fettuccine to a large bowl. Add the pesto, sun-dried tomatoes and lemon zest and toss to coat well.
Per Serving: 286 Cal; 24 g Protein; 12 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 28 g Carb; 4 g Fiber; 2 g Sugar; 160 mg Calcium; 4 mg Iron; 732 mg Sodium; 4 mg Cholesterol
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