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Whole Wheat Penne with Broccoli and Sundried Tomato Pesto Recipe

Looking for an easy Whole Wheat Penne with Broccoli and Sundried Tomato Pesto recipe? Learn how to make Whole Wheat Penne with Broccoli and Sundried Tomato Pesto using healthy ingredients.


Submitted by meganr

Makes 8 servings



Not low cal, but healthy and delicious

Recipe Ingredients for Whole Wheat Penne with Broccoli and Sundried Tomato Pesto

16 oz dry penne pasta whole wheat
5 cups broccoli, cut into florets
20 pieces sun-dried tomatoes
2 tbsp olive oil
7 cloves garlic, minced
2 tsp basil, dried
2 tsp parsley, dried
1/4 cup walnuts, chopped

Recipe Directions for Whole Wheat Penne with Broccoli and Sundried Tomato Pesto

  1. Bring a large stockpot of water to a boil for the pasta. The pasta is going to take around 10 minutes or so, depending on what size it is, so time the rest of your stuff accordingly.

  2. To make the pesto, steam the sun-dried tomatoes in a vegetable steamer until they are soft, about 7 minutes. Remove and let cool to room temperature.

  3. While you?re making the pesto, get the pasta in the boiling water and cook until al dente, read the pasta package to find out their recommended timing.

  4. In a food processor, combine the sun-dried tomatoes, olive oil and garlic and process until smooth. Add the basil and parsley and pulse a few times to finely chop. Scrape the pesto into a bowl, then stir in the walnuts, Parmesan cheese, salt and pepper by hand. Note: if you don't have an adequate mini-food processor, just chop the sundrieds up as small and mushy as you can, same with the garlic and herbs and mash it up really well.

  5. When the water comes to a boil, drop in the broccoli. Cook 2-3 minutes, or until crisp yet tender. Test it before you take it out to make sure it?s not too underdone, but it wants to be bright green and a little crunchy as its point of perfection. If you are not going to immediately put the broccoli into the pasta for the final mixing, scoop out with a strainer and immerse it in a bowl of cold water to stop any further cooking.

  6. Before you drain the pasta, remove 1 tablespoon of the pasta water and stir it into the pesto. Drain the pasta in a colander. Shake the colander vigorously to remove all the water. Mix the pasta together with the broccoli.

  7. Scrape the pesto onto the pasta and broccoli. Toss thoroughly to evenly coat it.

Categories

Vegetables, Main Dish, Vegetarian

Nutrition Facts
Serving Size 127.2g
Amount Per Serving
Calories
279
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
134mg
6%
Potassium
379mg
11%
Total Carbohydrates
47.5g
16%
Dietary Fiber
8.4g
34%
Sugars
2.9g
Protein
12.3g
Vitamin A 9% Vitamin C 87%
Calcium 6% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in thiamin
  • Very high in vitamin C
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