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Penne with Broccoli Pesto

Penne with Broccoli Pesto Sauce

© Chef Laura Bonicelli
Penne with Broccoli Pesto Sauce is a colorful, delicious, and complete meal. The broccoli stems are the base of its flavorful sauce.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine Italian
Servings 6
Calories 626 kcal

Ingredients
  

  • 1 1/2 pounds broccoli stems and florets -- stems peeled and cut into 1-inch slices
  • 2 cups baby spinach
  • 2 cloves garlic -- minced
  • 1 tablespoon capers
  • 4 tablespoons butter -- cut into chunks
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper

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  • 1 pound penne pasta

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  • 3/4 cup freshly grated Asiago or Parmesan
  • 1 tablespoon grated lemon zest
  • 1/2 cup half and half
  • extra grated Asiago -- for garnish

Instructions
 

  • Fill a small stockpot with water and bring to a boil. Salt the water. Separate the stems and the florets. Add the broccoli stems and cook until tender, 10 minutes. Stir in the spinach and cook for 30 seconds. Remove with a slotted spoon to a food processor fitted with a metal blade. Keep the water boiling.
  • Add the florets to the boiling water and cook until al-dente, 2 minutes. Remove, again reserving water, to a colander and rinse with cold water.
  • Add the garlic, capers, butter, pepper flakes, and 1 tablespoon lemon zest to the food processor containing the broccoli stems and spinach. Blend for 20 to 30 seconds until smooth. Season with salt and pepper to taste.
  • Add the penne to the reserved boiling water, stirring, and cook until al dente. Drain the pasta and pour out the water. Return the pasta to the pot. Stir in the broccoli florets, broccoli puree, lemon zest, and Asiago. Cook mixture to warm for 1 to 2 minutes. Add the half and half while stirring, using just enough to make the mixture creamy. Divide among four plates, sprinkle with Asiago, and serve.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 626kcalCarbohydrates: 99gProtein: 21gFat: 17gSaturated Fat: 10gCholesterol: 41mgSodium: 247mgPotassium: 913mgFiber: 9gSugar: 6gVitamin A: 2997IUVitamin C: 159mgCalcium: 156mgIron: 3mg
Keyword broccoli, Pasta, penne
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