Pasta with Broccoli Pesto

Broccoli is transformed into a nutrient-rich pesto sauce, and rotini is the perfect pasta vehicle to hold it all.


  • 1 lb whole-grain rotini
  • 2 cups frozen chopped broccoli
  • 1 cup fresh basil
  • ½ cup grated Parmesan
  • 1 small clove garlic
  • ¼ cup olive oil
  • 1 tbsp lemon juice


  1. Cook the rotini according to package directions, reserving 1 cup cooking liquid before draining
  2. Meanwhile, microwave the broccoli 2 min., until thawed. Add to a food processor, along with the basil, Parmesan, and garlic. Pulse until very finely chopped. Add the oil and lemon juice. Pulse until mostly smooth. Season with salt to taste.
  3. In a large bowl, toss the cooked pasta with the pesto. Add reserved cooking liquid ¼ cup at a time, as needed. Season with salt and pepper to taste.

This recipe is vegetarian, nut-free, and egg-free.

Original source: