This easy-to-make pasta recipe uses nutrient-rich broccoli rabe to make a creamy pesto sauce. Plus, it contains almost half your suggested daily protein per serving.
Executive Chef Jennifer McKelvey, CEC, CCA, FMP cooked up this healthy fare during the Healthy Cooking and Eating with the Steelers event at Magee-Womens Hospital of UPMC.
- 1 bunch broccoli rabe
- 1/2 cup pistachios, toasted
- 3/4 cup grated parmigiano-reggiano cheese
- Salt to taste
- 1/4 cup part-skim ricotta cheese
- 1/2 lb. orecchiette pasta
Cooking Time: 10 Minutes
Recipe Serves: 4
- Bring a large pot of salted water to a boil and set up a bowl of salted ice water.
- Cook the broccoli rabe in the boiling water for 1-2 minutes and then immediately place into ice water.
- Drain the broccoli rabe and squeeze out any excess water.
- Coarsely chop the broccoli rabe and place into a food processor. Puree until it is a coarse paste.
- Add pistachios and Parmigiano-Reggiano cheese to the broccoli rabe and puree until smooth. Add ricotta and pulse until combined.
- Bring a large pot of water to a boil. Cook the pasta for 1 minute less than cooking time on package.
- While pasta is cooking, place the pesto in a large skillet and add about 1-1/2 cups of pasta cooking water; place over medium-high heat and bring to a simmer.
- Add pasta and simmer for 1-2 minutes.
Amount Per Serving:
- Calories – 420
- Total Fat -14g
- Saturated Fat – 4.4g
- Trans Fat – 0g
- Cholesterol – 20mg
- Sodium – 290mg
- Total Carbohydrate – 54g
- Dietary Fiber – 4g
- Total Sugars – 2g
- Protein – 22g
Never Miss a Beat!
Subscribe to Our HealthBeat Newsletter!
Get Healthy Tips Sent to Your Phone!
You might also like…
A $21 billion health care provider and insurer, Pittsburgh-based UPMC is inventing new models of patient-centered, cost-effective, accountable care. The largest nongovernmental employer in Pennsylvania, UPMC integrates more than 90,000 employees, 40 hospitals, 700 doctors’ offices and outpatient sites, and a 3.8 million-member Insurance Services Division, the largest medical insurer in western Pennsylvania. In the most recent fiscal year, UPMC contributed $1.4 billion in benefits to its communities, including more care to the region’s most vulnerable citizens than any other health care institution, and paid more than $500 million in federal, state, and local taxes. Working in close collaboration with the University of Pittsburgh Schools of the Health Sciences, UPMC shares its clinical, managerial, and technological skills worldwide through its innovation and commercialization arm, UPMC Enterprises, and through UPMC International. U.S. News & World Report consistently ranks UPMC Presbyterian Shadyside on its annual Honor Roll of America’s Best Hospitals and ranks UPMC Children’s Hospital of Pittsburgh on its Honor Roll of America’s Best Children’s Hospitals. For more information, go to UPMC.com.