Pesto is a fantastic way to include a whole lot of green in your diet. Whether you use spinach, arugula, or even the more traditional basil, the sauce has it all. While somewhat high in calories, it’s filled with nutrients and flavor you can enJOY in moderation.
To make this dish gluten free, swap julienned zucchini for penne.
- Cook Time
- Prep Time
- 2 cups arugula
- ⅓ cup Parmesan cheese
- ¼ cup extra virgin olive oil, such as Colavita
- ¼ cup walnuts
- 1 garlic clove
- ¼ teaspoon kosher salt
- Juice of 1 lemon
- 1 pound raw whole-wheat penne
- 2 tablespoons extra virgin olive oil, such as Colavita
- 2 garlic cloves
- 2 shallots (optional)
- 2 cups chopped fresh tomatoes
- 2 cups fresh or frozen broccolini or broccoli florets, not thawed
- Freshly ground black pepper
1. Combine arugula, Parmesan, evoo, walnuts, garlic, salt, and lemon juice in a food processor or blender. Puree until smooth and set aside.
1. Bring a large pot of salted water to a boil and cook pasta according to package directions, al dente.
2. Meanwhile, heat a large deep sauté pan over medium-high heat.
3. Add evoo, garlic, and shallots and sauté until just fragrant, about 1 minute.
4. Add tomatoes and cook until heated through.
5. Add broccolini, mix well, and continue cooking until pasta is ready.
6. Drain pasta (don’t rinse), reserving 1 cup of pasta water, and add pasta to the pan of tomatoes.
7. Top with pesto, turn off the heat, and toss well adding pasta water as needed to thin and coat the pasta.
8. Garnish with freshly ground black pepper.
- Calories: 470
- Carbohydrate Content: 63 g
- Cholesterol Content: 5 mg
- Fat Content: 21 g
- Fiber Content: 9 g
- Protein Content: 14 g
- Sodium Content: 117 mg
- Sugar Content: 5 g