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Fusilli with Pesto and Broccoli
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: Italian
Ingredients:
  • 10 oz pasta, fusilli, whole wheat (~4 cups)
  • 12 oz broccoli, florets (~3 3/4 cups)
  • 1 cup cheese, ricotta, part skim milk
  • 3 tbsp pesto sauce, basil
  • 1 tbsp vinegar, balsamic
  • 2 tbsp pine nuts, toasted
  • 1/4 tsp salt, sea
  • 1 cup spinach, baby, chopped
  • 1/4 cup cheese, Parmesan, low sodium, grated
  • 1/4 tsp pepper, black freshly ground
Instructions:
  1. Cooking
    1. Cook the pasta in a large pot of boiling salted water until "al dente", about 9 minutes.
    2. Meanwhile, steam the broccoli until just tender, about 4 minutes.
    3. Mix together the ricotta and pesto until well combined.
    4. Drain the pasta reserving 1/2 cup of cooking liquid.
    5. Return the pasta to the pot and toss with balsamic, the ricotta mixture, pine nuts, broccoli, salt, spinach and some of the reserved cooking liquid.
    6. The pasta sauce should be thick enough to coat the pasta but not soupy.
    7. Serve topped with Parmesan and pepper.
Nutritional Facts
Nutrient (per serving)% DV
Calories 42321%
Total Fat 11g17%
    Saturated Fat 5g24%
    Trans Fat 0g--
Cholesterol 24mg8%
Sodium 269mg11%
Total Carbohydrate 63g21%
    Dietary Fiber 8g34%
    Sugars 2g--
Protein 23g47%
Vitamin A 1614iu32%
Vitamin C 79mg131%
Calcium 335mg33%
Iron 4mg23%