Spaghetti with Pesto Verde

1. 1

   Heat large covered saucepot of salted water to boiling on high.

2. 2

   In microwave-safe bowl, combine spinach, broccoli, garlic, and 1 cup water.

3. 3

   Cover with vented plastic wrap and microwave on High 3 to 5 minutes or until broccoli is thawed and spinach is tender.

4. 4

   Drain; let cool completely.

5. 5

   Meanwhile, with vegetable peeler, peel zucchini into wide ribbons.

6. 6

   Chop tomatoes.

7. 7

   Cook spaghetti as label directs.

8. 8

   Place cooled broccoli mixture, basil, lemon juice, pine nuts, and 1/4 teaspoon each salt and black pepper in food processor; pulse until smooth.

9. 9

   With processor running, drizzle in oil.

10. 10

    Add Parmesan; pulse until well combined.

11. 11

    Drain spaghetti well and return to pot; add pesto, zucchini, tomatoes, and 1/4 teaspoon salt; toss well.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.