Spaghetti Pesto with Broccoli & Capers - Innit

Ingredients

4 Servings

Produce

  • Broccoli 2 heads

  • Garlic 4 cloves

  • Basil 1 bunch

Canned/Bottled Goods

  • Pickled Caper 3 tablespoons

  • Raisin 1/4 cup

Dairy & Eggs

  • Grated Parmesan Cheese 1/4 cup

Spices

  • Kosher Salt 1/2 teaspoon

  • Crushed Red Pepper 1 teaspoon

Dry Goods

  • Spaghetti 1/2 pound

  • Pine Nut 1/4 cup

Pantry

  • Olive Oil 7/12 cup

Preparation

  1. Preheat

    Preheat the oven to 425 F. 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 Basil
    • 1/4 cup Pine Nut
    • 2 cloves, peeled Garlic
    • 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
    • 1/4 cup Raisin
    • 3 tablespoons, drained well Pickled Caper
    • 1 teaspoon Crushed Red Pepper
    • 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 Spaghetti
    • teaspoon Water
    • 1 tablespoon Kosher Salt
  5. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 29%
Unsaturated Fat 31 g  
Low Cholesterol 5 mg 2%
Sodium 610 mg 25%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 4 g 15%
Sugars Total 8 g  
Good Source: Protein 13 g 25%
Excellent Source: Vitamin C 42 mg 45%
Calcium Ca 131 mg 10%
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By Innit Culinary Team