Broccoli Pesto Pasta

his recipe is a great way to sneak some veggies into your day!

(Yields 6 servings; 494 calories, 20g fat, 70.2g carbs, 12.2g protein)


  • 16 oz brown rice pasta (I love TJ’s)
  • 1 head of broccoli
  • 2 gloves of garlic
  • ¼ cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cups of marinated artichokes
  • ⅓ cup pine nuts
  • 1 tbsp nutritional yeast
  • ½ teaspoon salt


  1. First, roast the broccoli in a pan with olive oil until browned and set aside. While the broccoli is roasting, boil a pot of water for the pasta.
  2. Next, cook the pasta. At the same time, blend together the roasted broccoli, garlic, olive oil, lemon juice, artichokes, pine nuts, nutritional yeast, and salt in a blender.
  3. Once the pasta is cooked, place it in a pan and add in your pesto sauce. Mix everything together and enjoy!

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