Ingredients

• 2 cups broccoli florets
• 1 cup fresh basil leaves
• 3 tablespoons grated Pecorino Romano cheese
• 2 tablespoons coarsely chopped toasted walnuts
• Pinch red pepper flakes
• 2 cloves garlic, halved
• 1/4 cup reduced-sodium chicken or vegetable broth
• 2 teaspoons olive oil
• 6 ounces whole-wheat fettuccine
• 6 soft sun-dried tomatoes (not packed in oil), cut into thin slivers
• Grated zest of 1 lemon

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Instructions

1. Bring a small pot of salted water to a boil. Add the broccoli and cook, stirring occasionally, until the broccoli is tender, 3 to 4 minutes. Drain and run under cold running water, then drain again. Place the broccoli, basil, cheese, walnuts, 1/2 teaspoon salt, red pepper flakes and garlic in a food processor and pulse until coarsely chopped. Add the broth and oil and process until smooth. Meanwhile, cook the pasta according to package directions. Drain and transfer the fettuccine to a large bowl. Add the pesto, sun-dried tomatoes and lemon zest and toss to coat well.
2. Per Serving: 286 Cal; 24g Protein; 12g Tot Fat; 3g Sat Fat; 5g Mono Fat; 28g Carb; 4g Fiber; 2g Sugar; 160mg Calcium; 4mg Iron; 732mg Sodium; 4mg Cholesterol