Cook spaghetti in salted water according to pkg. directions. Add 2 cups broccoli, sugar snap peas, and frozen edamame to cooking water during the last 2 minutes of cooking. When pasta is al dente and vegetables are tender, drain. Reserve 1 cup pasta water. Return pasta and vegetables to pot.
If you're looking for a dinner that's fresh and fast, then you need to make a Green Machine Pesto Pasta. Sugar snap peas, broccoli, and basil make the veggie-filled pesto that coats the high-protein spaghetti noodles.
Servings and Ingredients
|1 package(s) (14.5-oz.) Barilla ProteinPLUS spaghetti|
|3 c. Hy-Vee Short Cuts broccoli florets, divided|
|1 c. sugar snap peas, plus additional for garnish, trimmed|
|1 c. frozen shelled edamame|
|1 package(s) (5-oz.) fresh baby spinach, divided|
|1 c. Hy-Vee fresh steam green peas, cooked|
|½ c. lightly packed fresh basil leaves|
|½ c. Soirée shaved Parmesan cheese, plus additional for garnish|
|1 package(s) (2-oz.) Hy-Vee pine nuts|
|1 tbsp. fresh lemon juice|
|1 clove(s) garlic, peeled|
|1 tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|½ c. Gustare Vita extra virgin olive oil|
Things To Grab
- Food processor
Set aside 2 cups loosely packed spinach. Place remaining spinach, remaining 1 cup broccoli, cooked green peas, basil, 1/2 cup cheese, pine nuts, lemon juice, garlic cloves, salt, and black pepper in food processor. Cover and pulse until mixture is chopped. With food processor running, slowly pour in olive oil and process until smooth.
Add 1/2 cup reserved pasta water to spaghetti mixture in pot; stir to loosen spaghetti. Add reserved spinach; toss until wilted. Add pesto; toss to coat. If necessary, add enough of the remaining reserved pasta water for desired consistency. Garnish with additional cheese, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 10mg
- Sodium: 560mg
- Total Carbohydrates: 56g
- Protein: 21g