- Advertisement -
Broccoli Pesto Fusilli
- 12 oz. Fusilli pasta
- 12 oz. frozen broccoli florets
- 2 garlic cloves, minced
- ½ cup fresh basil leaves
- 3 tbsp olive oil
- 1 tbsp lemon zest, grated
- Salt and pepper to taste
- Toasted sliced almonds (optional)
- Grated Parmesan cheese (optional)
Broccoli is an anti-inflammatory vegetable which also promotes strong blood vessels and arteries. Cook the pasta according to the box’s directions. Drain the pasta and return to the pot, reserving ½ cup of the pasta’s cooking liquid. Microwave the reserved liquid with the broccoli and garlic until the florets are fork-tender. Transfer the mixture (including liquid) into a blender, add the basil, oil, lemon zest, salt, and pepper and blend until smooth. Drizzle the pesto over the pasta and mix until well incorporated. Add sliced almonds and cheese if you want. This recipe can serve four people.
- Advertisement -
