Green Goddess Pasta

December 12, 2009


There’s something undeniably sexy about pasta of any and every sort. In my opinion, it’s the sexiest of all foods, far surpassing the usual suspects: oysters, caviar, champagne. Maybe it’s because for me pasta has always been a bit of a ‘forbidden’ food. But truly, pasta can be delicious and healthy. Case in point? Green Goddess Pasta.

The base of this dish is 100% whole wheat spinach pasta, but any pasta would work just fine. One of my favorite tricks for stretching pasta is adding a bit of zucchini to the mix. Long, thin strips of zucchini made with a vegetable peeler, then sauteed in a bit of olive oil and tossed in with the pasta adds a mix of textures and tastes, and is a great trick for getting picky eaters to consume some extra veggies.


But the real star of this dish is the sauce. I’ve posted before on pesto made with a broccoli base. Growing up in a small town where fresh herbs cost an arm and a leg meant pesto was more a luxury than a staple, so using broccoli as the base makes it affordable for everyone. This version of broccoli pesto is adapted for pasta with a creamier texture and a bit more milk added in, serving as a luxurious sauce disguising how truly healthy it is. The amount given in this recipe is enough to serve 4-6 plus leftovers – meaning I have a lot of broccoli pesto sitting in my fridge.

Ingredients
*2 heads broccoli florets, steamed
*2 Tbsp. grated Parmesan cheese
*1 tsp. salt
*1 Tbsp. dried Italian seasoning
*2 cloves garlic, chopped
*1/4 cup slivered almonds
*1/2 tsp. black pepper
*2 Tbsp. olive oil
*1/2 cup milk (I used skim)

Instructions
*Combine all the above ingredients in a food processor 2-3 minutes, scraping sides twice. Pesto will be almost smooth, with slight texture.
*Toss pesto with 1 lb. of spinach pasta or other pasta of choice. Add additional milk of a creamier texture is desired.

Happy Cooking!

Madison

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