The hubby and I love broccoli; it's one of our favorites. So when I saw smitten kitchen posting a recipe for spaghetti with broccoli cream pesto, I knew that I had to try it. Not only is it easy, but it is delicious and nutritous too!
{Spaghetti with Broccoli Cream Pesto}
This recipe is gluten-free (if made with gluten-free pasta) and kid friendly (if they love broccoli of course). I stepped away from the stove for too long (I know...) so my broccoli got too soft and was more of a mash, but still delicious! As always, this recipe originally was vegetarian so I added chicken for my hubby. He ate the leftovers which he rarely does so he must have loved it!
{Broccoli getting ready to steam}
{Broccoli mash}
{Dish bonus--use the same pot you steamed broccoli in to cook the pasta!}
{Sauting chicken, onions, and garlic}
{Making the sauce}
{Adding delicious parmesan!}
Spaghetti with Broccoli Cream Pesto
Serves 4
Ingredients
2 pounds broccoli florets
1/2 pound of dried pasta
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 pound chicken, cut into bite-size pieces
1/4 teaspoon chili flakes
4 tablespoons heavy cream
1 cup parmesan cheese
- Steam broccoli until just tender.
- Drain broccoli and put into a food processor (be careful--it will be hot!)
- Turn on food processor and cut broccoli up until it is small but not pureed.
- Meanwhile, heat water up for the pasta and cook pasta until al dente.
- Heat oil and butter together; add chicken, onion, and garlic and cook through.
- Add broccoli, chili flakes, and heavy cream and stir to combine. Let cook for 2 minutes.
- Add cheese and stir until combined.
- Drain pasta.
- Mix pasta and pesto together and serve with more cheese on top if desired.
Bonus: you could definitely make a large batch and freeze a portion to make a quick dinner one night!
How are you going to start off the New Year?
How are you going to start off the New Year?
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