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Veggie Pesto Pasta

Our veggie pesto pasta has so many variations, pick a flavor combo and combine with fresh pasta for a light meal!

Ingredients

12 oz (350 g) thin spaghetti, broken in half
3 1/4 cups (800 mL) low-sodium vegetable broth

3 tbsp (45 mL) olive oil
1 oz (30 g) fresh Parmesan cheese, finely grated
1 tbsp (15 mL) Lemon Pepper Rub
1 oz (30 g) 1/3 less fat cream cheese, softened

Variations	Pesto Ingredients
Artichoke & Sun-Dried Tomato Pesto	¾ cup (175 mL) loosely packed basil, torn 1 jar (7.5 oz or 170 mL) marinated artichoke hearts, drained and patted dry ¼ cup (50 mL) sun-dried tomatoes in oil, drained and patted dry 2 garlic cloves, pressed
Pea Pesto	¾ cup (175 mL) loosely packed fresh basil, torn 1 cup (250 mL) frozen peas, thawed 2 garlic cloves, pressed
Broccoli Pesto	¾ cup (175 mL) loosely packed fresh basil, torn 1¼ cups (300 mL) frozen chopped broccoli, thawed 2 garlic cloves, pressed

Directions

Choose a pesto variation.
Add spaghetti and broth to Rockcrok® Dutch Oven; toss with Large Chef’s Tongs. Microwave, covered on HIGH 11-12 minutes, stirring once halfway through cooking.
Meanwhile, prepare pesto variation in Manual Food Processor, scraping down sides of bowl as needed. Add additional pesto ingredients; process until combined.
Carefully remove Dutch Oven from microwave to Stackable Cooling Rack. Stir spaghetti to separate noodles.
Carefully remove blade from processor bowl. Add pesto to Dutch Oven. Toss to coat. (Excess broth will be absorbed as pesto is incorporated.) Serve immediately.

Yield:

6 servings of 1 cup/250 mL

Nutrients per serving:

Artichoke & Sun-Dried Tomato Pesto: Calories 340, Total Fat 12 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 400 mg,

Carbohydrate 48 g, Fiber 3 g, Protein 10 g

Pea Pesto: Calories 320, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 47 g, Fiber 4 g, Protein 10 g

Broccoli Pesto: Calories 320, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 46 g, Fiber 3 g,

Protein 10 g

Cook's Tips:

To make this recipe on the stovetop, place spaghetti and broth in the Rockcrok® Dutch Oven; toss using Chef’s Tongs. Cover and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 8-10 minutes or until pasta is cooked. Add pesto and toss to coat.