ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spaghetti with Creamy Broccoli Pesto

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 5 mins
Cook time 18 mins
Yield

Serves: 6

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.

Ingredients

  • 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

Nutrition Information

  • calories 530
  • fat 23 g
  • satfat 9 g
  • protein 19 g
  • carbohydrate 63 g
  • fiber 3 g
  • cholesterol 42 mg
  • sodium 482 mg

How to Make It

  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.

Also appeared in: All You, August, 2013;