Broccoli gets double billing in this tasty pasta dinner--it stars in the pesto and adds to the color and flavor of the pasta.
Bowties with Broccoli Pesto
- Prep Time 20 min
- Total 30 min
- Servings 6
- Ingredients 14
Ingredients
Pesto
- 1 bag (12 oz) frozen broccoli cuts
- 1/2 cup fresh basil leaves
- 1/4 cup walnuts
- 1 clove garlic
- 1/4 cup shredded fresh Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup olive oil
- 2 tablespoons water
- 1 teaspoon lemon juice
Pasta
- 4 cups uncooked multigrain bow-tie (farfalle) pasta (8 oz)
- 1 medium yellow bell pepper, cut into small bite-size strips
- 1 medium plum (Roma) tomato, seeded, chopped
- Additional shredded fresh Parmesan cheese, if desired
Instructions
-
Step1Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
-
Step2Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
-
Step3In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.
Nutrition
320
Calories
17g
Total Fat
9g
Protein
33g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 180mg
- 8%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 3g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 50%
- 50%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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