
Devices & Accessories
Broccoli Rabe Pesto with Pasta and Roasted Squash
Prep. 20 min
Total 45 min
4 portions
Ingredients
-
pattypan squash cut into pieces (1 in.)16 oz
-
extra virgin olive oil1 tbsp
-
salt to taste, divided1 tsp
-
ground black pepper to taste¼ tsp
-
broccoli rabe trimmed, cut into pieces8 oz
-
water divided62 oz
-
Parmesan cheese cut into pieces3 ½ oz
-
pine nuts2 oz
-
garlic cloves2
-
baby spinach2 oz
-
extra virgin olive oil5 oz
-
lemon juice2 tsp
-
dried whole wheat pasta8 oz
Nutrition per 1 portion
Calories
777 kcal /
3251 kJ
Protein
21 g
Fat
57 g
Carbohydrates
55 g
Fibre
8 g
Saturated Fat
10 g
Sodium
1069 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Mindfully Mediterranean
12 Recipes
United States
United States
You might also like...
Steamed Eggplant and Ricotta Lasagna
1 h 25 min
White Bean Quinoa Risotto with Roasted Brussels Sprouts
55 min
Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
55 min
Herb Stuffing with Butternut Squash and Brussels Sprouts
1 h 10 min
Salmon with Ginger Tomato Sauce
40 min
Vegetarian Burger
1 h 15 min
Mediterranean Farro Salad
1 h 35 min
Stuffed Peppers with Herbed Quinoa
40 min
Sweet Potato and Zucchini Frittata
45 min
Vegetarian Chili
50 min
Green Lentil Risotto with Asparagus
45 min
Carrot and Brussels Sprouts Risotto
35 min