Belly Full · by Amy Flanigan★ 5.0 (13)
Broccoli Pesto Spaghetti
NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 23%
CARBS 42G49% OF CAL
3G FIBER0G ADDED0G INTRINSIC36G OTHER3G TOTAL SUGAR
FAT 16G42% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with a bright broccoli pesto made from fresh broccoli, garlic, parsley, and pine nuts. A simple, healthy 20-minute pasta dinner.
mainamericanpasta🍲 stockpot⚙️ food processorvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7 ounces thin spaghetti
- 2 cups broccoli florets
- 1 clove garlic (, roughly chopped)
- 1/2 cup fresh parsley
- 1/3 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- pinch red pepper flakes
- salt and pepper
- 1/4 cup freshly grated Parmesan cheese
At a glance
PER SERVING · TIME 20M
CAL 17%·PRO 23%
CARBS 42G49% OF CAL
3G FIBER0G ADDED0G INTRINSIC36G OTHER3G TOTAL SUGAR
FAT 16G42% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 393mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 393MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.