Bowties with Broccoli Pesto

Very Healthy
Health score
75%
Bowties with Broccoli Pesto
30 min.
6
333kcal

Suggestions


Are you looking for a delicious and healthy side dish that will impress your family and friends? Look no further than our Bowties with Broccoli Pesto! This vibrant and flavorful recipe is not only easy to prepare but also packed with nutrients, making it a perfect addition to any meal.

In just 30 minutes, you can whip up a delightful dish that serves six, featuring the goodness of frozen broccoli, fresh basil, and crunchy walnuts blended into a creamy pesto. The combination of multigrain bow-tie pasta, colorful bell peppers, and juicy Roma tomatoes creates a visually appealing and satisfying plate that everyone will love.

With a health score of 75, this recipe is a fantastic way to incorporate more vegetables into your diet without sacrificing taste. Each serving contains only 333 calories, making it a guilt-free indulgence. The rich flavors of garlic and Parmesan cheese elevate the dish, while the olive oil adds a touch of richness that ties everything together.

Whether you're serving it as a side dish or enjoying it as a light main course, Bowties with Broccoli Pesto is sure to become a favorite in your household. So grab your food processor and get ready to create a meal that’s as nutritious as it is delicious!

Ingredients

  • 12 oz broccoli frozen
  • 0.5 cup basil fresh
  • 0.3 cup walnuts 
  • clove garlic 
  • 0.3 cup parmesan fresh shredded
  • 0.3 teaspoon salt 
  • 0.1 teaspoon pepper 
  • 0.3 cup olive oil 
  • tablespoons water 
  • teaspoon juice of lemon 
  • oz farfalle pasta uncooked (farfalle)
  • medium bell pepper yellow cut into small bite-size strips
  • medium plum tomatoes seeded chopped (Roma)
  • serving parmesan fresh shredded

Equipment

  • food processor
  • bowl
  • sauce pan
  • spatula

Directions

  1. Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
  2. Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
  3. In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time.
  4. Drain; place in serving bowl.
  5. Add tomato and pesto; toss to coat.
  6. Sprinkle with additional cheese.

Nutrition Facts

Calories333kcal
Protein13.13%
Fat47.01%
Carbs39.86%

Properties

Glycemic Index
46
Glycemic Load
1.05
Inflammation Score
-8
Nutrition Score
22.589130222797%

Flavonoids

Cyanidin
0.13mg
Eriodictyol
0.04mg
Hesperetin
0.12mg
Naringenin
0.08mg
Apigenin
0.01mg
Luteolin
0.67mg
Kaempferol
4.46mg
Myricetin
0.1mg
Quercetin
2.13mg

Nutrients percent of daily need

Calories:333.42kcal
16.67%
Fat:18.37g
28.26%
Saturated Fat:3.63g
22.7%
Carbohydrates:35.05g
11.68%
Net Carbohydrates:32.89g
11.96%
Sugar:1.47g
1.63%
Cholesterol:6.23mg
2.08%
Sodium:267.16mg
11.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.54g
23.08%
Vitamin C:89.29mg
108.23%
Manganese:1.51mg
75.7%
Vitamin K:74.54µg
70.99%
Selenium:31.45µg
44.93%
Phosphorus:224.69mg
22.47%
Magnesium:82.79mg
20.7%
Folate:70.94µg
17.74%
Vitamin B1:0.26mg
17.08%
Calcium:163.3mg
16.33%
Copper:0.32mg
15.9%
Vitamin E:2.3mg
15.32%
Vitamin B6:0.27mg
13.47%
Vitamin B3:2.64mg
13.21%
Vitamin A:657.37IU
13.15%
Iron:2.27mg
12.59%
Zinc:1.61mg
10.71%
Potassium:366.36mg
10.47%
Vitamin B2:0.17mg
9.84%
Fiber:2.16g
8.64%
Vitamin B5:0.82mg
8.17%
Vitamin B12:0.11µg
1.83%