Put your knife away—store-bought pesto and precut broccoli florets mean no chopping required. Your Dutch oven pulls triple duty in this recipe by cooking the pasta, blanching the broccoli, and bringing the whole dish together, all in one pot.

Pam Lolley
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 10 cups water to a boil in a Dutch oven over high. Add fettuccine, and cook 6 minutes. Add broccoli florets to pasta; cook until pasta is al dente and broccoli is bright green and crisp-tender, about 3 minutes. Reserve 1/2 cup cooking liquid, and set aside. Drain pasta mixture.

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  • Return pasta and broccoli to Dutch oven; reduce heat to low. Stir in pesto, mustard, lemon zest and juice, and salt. Add shrimp, and cook, stirring constantly, just until heated through, about 2 minutes, adding cooking liquid, 1 tablespoon at a time, if needed for creaminess. Top with Parmesan; serve immediately.

Nutrition Facts

456 calories; fat 11g; saturated fat 3g; protein 42g; carbohydrates 47g; fiber 4g; sugars 3g; added sugar 0g; sodium 723mg; calcium 0 26% DV; potassium 0 13% DV.
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