Quick Clean Eating Recipe

Pasta with Broccoli Pesto

4.466665
Average: 4.5 (15 votes)
(15 votes)
Pasta with Broccoli Pesto

Pasta with broccoli pesto - Pasta always works! Especially in combination with this creamy pesto, aromatic mushrooms and noble pine nuts. Photo: Jan Schümann

share Share
print
bookmark_border Copy URL
Health Score:
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
792
calories
Calories

Healthy, because

Even smarter

Nutritional values

Broccoli contains lots of vitamin C, a water-soluble vitamin that's important for a healthy immune system, among other things. 

If you're eating low-carb, try out this pesto with zoodles. 

1 serving contains
(Percentage of daily recommendation)
Calorie792 kcal(38 %)
Protein39 g(40 %)
Fat27 g(23 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage24.1 g(80 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.5 μg(8 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂1.1 mg(100 %)
Niacin17.8 mg(148 %)
Vitamin B₆1 mg(71 %)
Folate189 μg(63 %)
Pantothenic acid5.8 mg(97 %)
Biotin17 μg(38 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C249 mg(262 %)
Potassium1,543 mg(39 %)
Calcium331 mg(33 %)
Magnesium235 mg(78 %)
Iron8.8 mg(59 %)
Iodine93 μg(47 %)
Zinc6.2 mg(78 %)
Saturated fatty acids10.2 g
Uric acid350 mg
Cholesterol35 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 Broccoli
salt
18 ounces Whole Grain Pasta
1 bunch Basil
7 ounces Feta
2 tablespoons Pine nuts
3 tablespoons olive oil
10 ounces button Mushroom
½ lemon
peppers
How healthy are the main ingredients?
FetaPine nutsolive oilBasilBroccolisalt

Preparation steps

1.

Clean, wash and cut the broccoli into florets. Cook the broccoli florets in some boiling salted water for 6-7 minutes. Then drain and collect some of the boiling water. Let the broccoli cool down.

2.

Cook pasta according to package instructions in plenty of boiling salted water until al dente.

3.

In the meantime, wash the basil, shake dry and pluck the leaves. Puree with broccoli, feta, pine nuts and 2 tablespoons of olive oil in a mixer until creamy. Add some of the cooking water if necessary. Set broccoli pesto aside.

4.

Clean and slice the mushrooms. Rinse lemon hot and dab dry. Squeeze the juice and grate the skin.

5.

Heat the remaining oil in a frying pan and fry the mushrooms for 3-4 minutes at medium to high heat. Add lemon juice, lemon grated and noodles, season with salt and pepper and mix.

6.

Serve the pasta with broccoli pesto and garnish to taste with some feta and pine nuts.