Low Cal Creamy Pesto With Broccoli And Angel Hair Recipes

BROCCOLI PESTO

Steps:

• Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
• Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
• If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

SKINNY PESTO

Steps:

• Add everything to a food processor or blender and blend until smooth.
• Store in an airtight container for up to two weeks or freeze.

ANGEL HAIR PESTO

Steps:

• Cook pasta according to package directions. Meanwhile, for pesto, in a blender, combine the oil, cream cheese, garlic and basil; cover and process until smooth., Drain the pasta and transfer to a serving bowl. Top with tomatoes and pesto; sprinkle with mozzarella and Parmesan cheeses.

LOW CAL CREAMY PESTO WITH BROCCOLI AND ANGEL HAIR

Steps:

• Put the water and salt on to boil.
• After boiling, add pasta to the pot and cook for 8 minutes.
• In a large bowl put the oil, basil and garlic, then mix with a whisk.
• Add the cream cheese to the bowl.
• Now add the broccoli to the boilng pasta in the pot and cook for 3 to 4 more minutes.
• When time is up, drain pasta mixture in sink, then immediately add the hot pasta mixture to the items in the bowl.
• Stir well to distribute.
• Add the fat free half and half, the parmesan cheese and the chopped nuts.

ANGEL HAIR PASTA WITH PESTO

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

BROCCOLI WITH ANGEL HAIR PASTA

Steps:

• Heat 2 to 3 tablespoons of olive oil in a nonstick skillet. Saute garlic and red pepper for about 2 minutes.
• Add broth and broccoli. Cover and let cook for 4-5 minutes.
• Add 2 tablespoons olive oil to the prepared pasta.
• Toss broccoli, pasta, and parmesan cheese. Serve immediately.
• Optional: Sometimes I use a little olive oil and butter instead of just the olive oil -- it all depends on how many calories I feel like eating that night :).

BROCCOLI GARLIC ANGEL HAIR PASTA

Steps:

• Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
• Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
• Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
• Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.