Broccoli Rabe Pesto with Pasta and Roasted Squash

Broccoli Rabe Pesto with Pasta and Roasted Squash

4.5 19 ratings

Prep. 20min

Total 45min

4 portions

Ingredients

pattypan squash cut into pieces (1 in.)
16 oz
extra virgin olive oil
1 tbsp
salt to taste, divided
1 tsp
ground black pepper to taste
¼ tsp
broccoli rabe trimmed, cut into pieces
8 oz
water divided
62 oz
Parmesan cheese cut into pieces
3 ½ oz
pine nuts
2 oz
garlic cloves
2
baby spinach
2 oz
extra virgin olive oil
5 oz
lemon juice
2 tsp
dried whole wheat pasta
8 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 977.9 mg

Protein 22.8 g

Calories 3231.9 kJ / 772.5 kcal

Fat 55.9 g

Fiber 3.7 g

Saturated fat 11 g

Carbohydrates 52.4 g

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Also featured in

Mindfully Mediterranean 12 Recipes
United States

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