Spaghetti with Creamy Broccoli Pesto

Spaghetti with Creamy Broccoli Pesto Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Spaghetti with Creamy Broccoli Pesto is great for kids—especially since they don't have to know it's full of good-for-them broccoli.

Serves: 6

Cost per Serving:



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Salt and pepper
1 pound broccoli, stems and florets chopped into 1-inch pieces
1 pound spaghetti
1/4 cup olive oil
1 clove garlic, chopped
1/2 cup heavy cream
1 cup grated Parmesan


Prep: 5 Minutes
Cook: 18 Minutes

1. Bring a large pot of salted water to boil. Add broccoli and cook until soft, 7 to 9 minutes. Remove with a slotted spoon to a food processor. Add spaghetti to pot and cook until al dente, about 10 minutes or as package label directs.

2. Add olive oil and garlic to broccoli and process until smooth. Transfer to a large bowl and stir in heavy cream and Parmesan. Season with salt and pepper.

3. Drain pasta, reserving 1 cup of cooking water. Mix pasta with broccoli pesto, adding pasta water 1 Tbsp. at a time if pesto is too dry. Serve, passing additional Parmesan if desired.

Created date

July 2013

Nutritional Information

Calories 530
Fat 23 g
Satfat 9 g
Protein 19 g
Carbohydrate 63 g
Fiber 3 g
Cholesterol 42 mg
Sodium 482 mg