Noodles with Pesto, Parmesan and Broccoli
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 cup grated parmesan cheese
- 1/4 cup olive oil
- 1/2 teaspoon dried crushed red pepper
- 1 large onion, chopped
- 3 garlic cloves, chopped
- Carbohydrate 65 g(22%)
- Cholesterol 79 mg(26%)
- Fat 28 g(44%)
- Fiber 4 g(14%)
- Protein 22 g(45%)
- Saturated Fat 7 g(34%)
- Sodium 642 mg(27%)
- Calories 596
Preparation Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid. Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.
Preparation Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid. Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.
