Whole Grain Spaghetti With Herb Almond Pesto And Broccoli Recipes

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
• Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
• Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
• Divide pasta among bowls and garnish with additional cheese and basil.

Steps:

• Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water. Set aside.
• Pulse almonds in a food processor until finely ground. Add half the lemon zest, the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add oil and the reserved cooking water; process until smooth. Set pesto aside.
• Heat a large saute pan over medium-high heat. Coat with cooking spray. Working in batches if needed, add broccoli, pepper, and remaining 1 1/2 teaspoons salt; cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat. Divide among 6 bowls. Top with ricotta; sprinkle with remaining zest, dividing evenly. Squeeze lemon juice over tops.

Steps:

• Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

Steps:

• Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil in a large frying pan. Add the chilli and garlic, and cook on a low heat until golden. Remove from the heat.
• Add the pasta to the water and cook following pack instructions. In the final 4 mins of cooking, add the broccoli. Once cooked, drain and tip into the garlic pan. Add the lemon zest and almonds, and toss together well. Serve in bowls, topped with Parmesan shavings.

Steps:

• Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup cooking liquid; drain pasta.
• Pulse almonds in a food processor until finely ground. Add 1 tablespoon lemon zest along with the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add 2 tablespoons oil and the reserved cooking water; process until pesto is smooth. The pesto will keep for 1 week in the refrigerator or up to 1 month in the freezer; store in an airtight container, covered with a thin layer of olive oil. To serve, bring the pesto to room temperature (never heat it), pour off extra oil from top, and stir in a little water, if necessary, to achieve the proper consistency.
• Heat a large sauté pan over medium-high. Add remaining 1 tablespoon oil. When hot, add broccoli and 1 1/2 teaspoons salt; season with pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat.
• Divide pasta among six bowls. Dollop with ricotta, and sprinkle with remaining 1 tablespoon zest, dividing evenly. Squeeze lemon wedges over tops, and serve immediately.
• (Per Serving)
• Calories: 345
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Cholesterol: 3mg
• Carbohydrates: 56g
• Protein: 16g
• Sodium: 448mg
• Fiber: 14g

Steps:

• Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
• In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
• Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.