Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli

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Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off. 

12  ounces whole-grain spaghetti    
1 1/4  ounces whole blanched almonds, toasted    
2  tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice plus more for serving    
1  garlic clove    
1  cup fresh flat-leaf parsley    
1/2  cup packed fresh mint leaves    
1/4  cup packed fresh tarragon leaves    
2  teaspoons coarse salt    
2  tablespoons extra-virgin olive oil 
Vegetable-oil cooking spray    
2 1/4  pounds broccoli, cut into small florets (about 6 cups)    
1/4  teaspoon freshly ground pepper    
3  tablespoons part-skim ricotta cheese
1.   Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente.
Drain, reserving 1/2 cup cooking water. Set aside. 

2.   Pulse almonds in a food processor until finely ground. Add half the lemon zest, the lemon juice,
garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add oil and the reserved cooking water; process until smooth. Set pesto aside.
3.   Heat a large saute pan over medium-high heat. Coat with cooking spray. Working in batches if
needed, add broccoli, pepper, and remaining 1 1/2 teaspoons salt; cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat. Divide among 6 bowls. Top with ricotta; sprinkle with remaining zest, dividing evenly. Squeeze lemon juice over tops.  Serves 6

Source:  www.marthastewart.com

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