WHOLE-GRAIN SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI
Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 13
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.
Nutrition Facts : Calories 345 g, Cholesterol 3 g, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, Sodium 448 g
WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Categories Bean Garlic Pasta Vegetable Sauté Vegetarian Quick & Easy Dinner Broccoli Chickpea Gourmet Quick and Healthy Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
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.
WHOLE-WHEAT TAGLIATELLE WITH CREAMY WHITE-BEAN AND KALE SAUCE
For a healthy, craveable dinner, try this creamy but dairy-free kale "pesto" that's made with cannellini beans, and go with whole-grain noodles to get the most nutrients from your pasta. Top with sliced almonds for a plant-based protein boost.
Provided by Martha Stewart
Categories Pasta and Grains
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes.
- Heat oil in a large straight-sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain.
- Pour blended kale sauce back into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper.
- In a bowl, combine cheese, parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve.
WHOLEWHEAT PASTA WITH BROCCOLI & ALMONDS
Brown spaghetti keeps you fuller for longer - team it with healthy greens flavoured with garlic, chilli and lemon
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 638 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 16 grams fiber, Protein 26 grams protein
WHOLE-WHEAT SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI
A snappy almond-and-herb pesto is a fresh departure from the classic pine-nut-and-basil version. For an even more nutritious variation, add three tablespoons ground flaxseed to the pesto.
Yield serves 6
Number Of Ingredients 12
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
More about "whole wheat spaghetti with herb almond pesto and broccoli recipes"
WHOLE WHEAT PASTA WITH BROCCOLI PESTO RECIPE | EAT …
From eatsmarter.com
4.6/5 (8)Total Time 35 minsServings 4
RICHARD BLAIS' WHOLE WHEAT SPAGHETTI WITH BROCCOLI TOP …
From rachaelrayshow.com
RICHARD BLAIS' WHOLE WHEAT SPAGHETTI WITH BROCCOLI TOP …
From rachaelrayshow.com
25 EASY WHOLE WHEAT PASTA RECIPES WE LOVE - INSANELY …
From insanelygoodrecipes.com
WHOLE WHEAT PASTA WITH BROCCOLI PESTO - VEGKITCHEN
From vegkitchen.com
Estimated Reading Time 2 mins
SPAGHETTI WITH SUN-DRIED-TOMATO-ALMOND PESTO RECIPE
From foodandwine.com
WHOLE WHEAT PASTA WITH PESTO AND VEGETABLES - HOMEGROWN
From homegrown.extension.ncsu.edu
CHEESY CHICKEN AND BROCCOLI WHOLE WHEAT PASTA - FOODIECRUSH
From foodiecrush.com
WHOLE-GRAIN SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI
From recipebridge.com
RECIPE: WHOLE WHEAT SPAGHETTI AND MEATBALLS - BLUE APRON
From
WHOLE-WHEAT SPAGHETTI WITH GARLIC & OLIVE OIL RECIPE
From foodandwine.com
VEGETARIAN PESTO PASTA | THE PICKY EATER
From pickyeaterblog.com
30-MINUTE WHOLE WHEAT PASTA RECIPES THAT ACTUALLY TASTE …
From eatingwell.com
WHOLE-WHEAT SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI …
From eatyourbooks.com
COOK LIKE A DOWNTOWN ITALIAN: A RECIPE FOR WHOLE WHEAT …
From fathomaway.com
WHOLE-WHEAT SPAGHETTI WITH GARLIC, PARSLEY, & LEMON RECIPE
From myrecipes.com
10 BEST WHOLE WHEAT PASTA PESTO RECIPES | YUMMLY
From yummly.com
LEMON ASPARAGUS PASTA WITH CHICKEN - THEYUMMYBOWL.COM
From theyummybowl.com
You'll also love