Spaghetti Pesto with Broccoli & Capers - Innit

Ingredients

4 Servings

Produce

  • Broccoli 2 heads

  • Garlic Clove 4 cloves

  • Fresh Basil 1 bunch

Canned/Bottled Goods

  • Pickled Caper 3 tablespoons

Dairy & Eggs

  • Grated Parmesan Cheese 1/4 cup

Spices

  • Kosher Salt 1/2 teaspoon

  • Red Pepper Flakes 1 teaspoon

Dry Goods

  • Wheat Spaghetti 1/2 pound

  • Pine Nuts 1/4 cup

Pantry

  • Olive Oil 7/12 cup

  • Seedless Raisin 1/4 cup

Preparation

  1. Preheat

    Preheat the oven. Line sheet pan with foil.

    Connect Oven
  2. Pesto Creation

    Prepare ingredients. Add all ingredients to a blender/food processor. Blend until smooth.

    • 1 bunch Fresh Basil
    • 1/4 cup Pine Nuts
    • 2 cloves, peeled Garlic Clove
    • 1/2 cup Olive Oil
    • 1 pinch Kosher Salt
    • 1/4 cup Grated Parmesan Cheese
  3. Roast Broccoli

    Prepare ingredients. Toss broccoli in oil with garlic, raisins, & capers. Season. Bake 12-14 minutes.

    • 2 heads, medium florets Broccoli
    • 2 cloves, sliced Garlic Clove
    • 1/4 cup Seedless Raisin
    • 3 tablespoons, drained well Pickled Caper
    • 1 teaspoon Red Pepper Flakes
    • 1 tablespoon Olive Oil
    • 1/2 teaspoon Kosher Salt
  4. Boil Spaghetti

    Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

    • 1/2 pound Wheat Spaghetti
    • teaspoon Water
    • 1 tablespoon Kosher Salt
  5. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 640 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 28%
Unsaturated Fat 31 g  
Low Cholesterol < 5 mg 1%
Sodium 610 mg 25%
Total Carbohydrate 62 g 22%
Good Source: Fiber 6 g 23%
Sugars Total 10 g  
Good Source: Protein 15 g 30%
Excellent Source: Vitamin C 119 mg 130%
Calcium Ca 161 mg 10%
Load More

By Innit Culinary Team