Directions:
- Heat canola oil in a large skillet over medium-high heat. Add mushrooms to skillet and cook 3 minutes. Add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 minutes or until broccoli is crisp-tender. Remove lid and cook another 1 minute or until water has evaporated. Using tongs, remove 1 cup of broccoli from skillet and set aside. Remove skillet from heat and cover.
- In a food processor, combine reserved broccoli, spinach, pine nuts, Parmesan, olive oil, salt and black pepper. Pulse until blended and smooth; set aside.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup water, and return the pasta to the pot. Stir the mushroom mixture into the pasta pot with 1/2 cup pesto, adding the reserved pasta water if necessary to thin the sauce. Refrigerate unused sauce for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.24 Kcal (964 kJ) | ||
| Calories from fat | 168.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.76g | 29% | |
|---|---|---|---|
| Cholesterol | 5.88mg | 2% | |
| Sodium | 274.02mg | 11% | |
| Potassium | 671.29mg | 14% | |
| Total Carbs | 10.54g | 4% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 7.7g | 15% | |
| Vitamin C | 86.5mg | 144% | |
| Iron | 3mg | 17% | |
| Calcium | 155.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 123.17 Kcal (516 kJ) | ||
| Calories from fat | 90.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 29% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 2% | |
| Sodium | 146.59mg | 11% | |
| Potassium | 359.1mg | 14% | |
| Total Carbs | 5.64g | 4% | |
| Sugars | 1.51g | 11% | |
| Dietary Fiber | 2.01g | 15% | |
| Protein | 4.12g | 15% | |
| Vitamin C | 46.2mg | 144% | |
| Iron | 1.6mg | 17% | |
| Calcium | 83.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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