Broccoli pesto whole-wheat pasta
Experience a nutritious and delicious meal with our Broccoli Pesto Whole-Wheat Pasta recipe. This dish features tender whole-wheat pasta tossed in a vibrant, homemade pesto made with fresh broccoli, basil, and grated Parmesan cheese, all enhanced with a hint of lemon and a dash of black pepper. Perfect for a quick and healthy weeknight dinner!
- 04 Jun 2025
- Cook time 15 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
Broccoli pesto whole-wheat pasta is a delightful, nutritious dish that combines the robust flavors of fresh basil, grated Parmesan cheese, and zesty lemon juice with the earthy taste of broccoli. This recipe is perfect for a healthy weeknight meal, offering a tasty and nutrient-rich alternative to traditional pasta dishes.
Ingredients:
Instructions:
- Wash and chop the broccoli into small florets.
- Rinse the basil leaves under cold water.
- Grate the Parmesan cheese if not pre-grated.
- Bring a large pot of water to a rolling boil. Add a generous pinch of salt.
- Add the whole-wheat pasta to the boiling water and cook according to the package instructions until al dente (usually about 8-10 minutes).
- About 3 minutes before the pasta is done, add the broccoli florets into the same pot with the boiling pasta. This will blanch the broccoli while the pasta finishes cooking.
- Once the pasta and broccoli are cooked, drain them in a colander. Rinse with cold water to stop the cooking process and set aside to cool slightly.
- In a food processor, combine the fresh basil leaves, grated Parmesan cheese, olive oil, lemon juice, and a dash of salt and black pepper.
- Blend until you achieve a smooth consistency. You might need to scrape down the sides of the processor a couple of times to ensure everything is well mixed.
- In a large mixing bowl, combine the cooked pasta and broccoli.
- Pour the freshly made basil pesto over the pasta and broccoli mixture.
- Toss everything together until the pasta and broccoli are evenly coated with the pesto sauce.
- Taste the pasta and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.
- Transfer the pasta to serving plates or bowls.
- Garnish with an extra sprinkle of grated Parmesan cheese, a few basil leaves, or a drizzle of olive oil if desired.
- Serve immediately while warm and enjoy your healthy, flavorful Broccoli Pesto Whole-Wheat Pasta!
Tips:
- Blanch the broccoli instead of boiling it fully to retain its vibrant color and nutrients. About 2-3 minutes in boiling water should be enough.
- Reserve a cup of pasta water before draining. This starchy water can help achieve the perfect sauce consistency when mixing the pasta and pesto.
- Toast the pine nuts or almonds before blending with the pesto for an added depth of flavor.
- If the pesto seems too thick, add a little more olive oil or a splash of the reserved pasta water to reach your desired consistency.
- For added protein, consider topping the pasta with grilled chicken or chickpeas.
Your broccoli pesto whole-wheat pasta is now ready to be enjoyed! This wholesome and delicious meal brings together healthy ingredients in a vibrant, flavorful dish. Serve immediately and relish the blend of textures and tastes that make this pasta truly special.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 6g | 16% |
| Sugar 2.39g | 2% |
| Fat | |
| Fat 30g | 34% |
| Saturated 7g | 23% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 30mg | 6% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 3.46mg | 22% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 110mg | 119% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 140ug | 118% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.29mg | 33% |
| Iron, Fe 2.56mg | 23% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 500mg | 15% |
| Selenium, Se 40ug | 75% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 2.75mg | 25% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Eggplant flatbread with mozzarella, goat cheese and basil
This delicious recipe combines crispy baguette slices with hearty eggplant and tangy pasta sauce for a mouthwatering dish perfect for any occasion.
10 Apr 2025Ham, asparagus and red pepper frittata with parmesan cheese
Ready in under 30 minutes and packed with protein and veggies.
14 Apr 2025Mushroom risotto balls
Perfect as a tantalizing appetizer or snack, these golden-brown delights are sure to impress at any gathering.
07 Jun 2025Rice & broccolini torte
Ready to elevate your dining? Try this simple yet elegant recipe today.
28 Apr 2025Shrimp scampi pasta
A quick and easy recipe that brings delicious restaurant-quality seafood pasta to your dining table.
16 Apr 2025