Whole-Wheat Spaghetti with Herb-Almond Pesto and Br

Name: Whole-Wheat Spaghetti with Herb-Almond Pesto and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole-wheat spaghetti; 1 1/4 ounces whole blanched almonds, toasted (page 53); 2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice (from about 3 lemons); 1 garlic clove; 1 cup packed fresh flat-leaf parsley; 1/2 cup packed fresh mint leaves; 1/4 cup packed fresh tarragon leaves; Coarse salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 2 heads (2 1/4 pounds) broccoli, cut into small florets (about 6 cups); 3 tablespoons part-skim ricotta cheese; Lemon wedges, for serving

Servings: persons

12 ounces whole-wheat spaghetti
1 1/4 ounces whole blanched almonds, toasted (page 53)
2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice (from about 3 lemons)
1 garlic clove
1 cup packed fresh flat-leaf parsley
1/2 cup packed fresh mint leaves
1/4 cup packed fresh tarragon leaves
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 heads (2 1/4 pounds) broccoli, cut into small florets (about 6 cups)
3 tablespoons part-skim ricotta cheese
Lemon wedges, for serving

1
Bring a large pot of water to a boil.
2
Cook pasta until al dente according to package instructions.
3
Reserve 1/2 cup cooking liquid; drain pasta.
4
Pulse almonds in a food processor until finely ground.
5
Add 1 tablespoon lemon zest along with the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped.
6
With machine running, gradually add 2 tablespoons oil and the reserved cooking water; process until pesto is smooth.
7
The pesto will keep for 1 week in the refrigerator or up to 1 month in the freezer; store in an airtight container, covered with a thin layer of olive oil.
8
To serve, bring the pesto to room temperature (never heat it), pour off extra oil from top, and stir in a little water, if necessary, to achieve the proper consistency.
9
Heat a large saute pan over medium-high.
10
Add remaining 1 tablespoon oil.
11
When hot, add broccoli and 1 1/2 teaspoons salt; season with pepper.
12
Cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes.
13
Add pasta and pesto; toss to coat.
14
Divide pasta among six bowls.
15
Dollop with ricotta, and sprinkle with remaining 1 tablespoon zest, dividing evenly.
16
Squeeze lemon wedges over tops, and serve immediately.
17
(Per Serving)
18
Calories: 345
19
Saturated Fat: 1g
20
Unsaturated Fat: 7g
21
Cholesterol: 3mg
22
Carbohydrates: 56g
23
Protein: 16g
24
Sodium: 448mg
25
Fiber: 14g

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces whole-wheat spaghetti, 1 1/4 ounces whole blanched almonds, toasted (page 53), 2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice (from about 3 lemons), 1 garlic clove, and more.

Yes, Whole-Wheat Spaghetti with Herb-Almond Pesto and Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole-Wheat Spaghetti with Herb-Almond Pesto and Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions