Low Cal Creamy Pesto With Broccoli And Angel Hair Recipes

BROCCOLI PESTO

Steps:

• Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
• Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
• If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

LOW CAL CREAMY PESTO WITH BROCCOLI AND ANGEL HAIR

Steps:

• Put the water and salt on to boil.
• After boiling, add pasta to the pot and cook for 8 minutes.
• In a large bowl put the oil, basil and garlic, then mix with a whisk.
• Add the cream cheese to the bowl.
• Now add the broccoli to the boilng pasta in the pot and cook for 3 to 4 more minutes.
• When time is up, drain pasta mixture in sink, then immediately add the hot pasta mixture to the items in the bowl.
• Stir well to distribute.
• Add the fat free half and half, the parmesan cheese and the chopped nuts.

PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
• Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
• Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
• Cool the broccoli cups. Once cooled, remove from the muffin tin.
• Heat 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
• Add the pesto and stir to combine. Remove from the heat.
• Fill the broccoli Parmesan cups with the pesto chicken. Top with slices of tomatoes and basil.
• Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
• Enjoy!