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Broccoli Rabe Pesto with Pasta and Roasted Squash

Broccoli Rabe Pesto with Pasta and Roasted Squash
4.5 19 ratings
Prep. 20min
Total 45min
4 portions
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Ingredients

  • pattypan squash cut into pieces (1 in.)
    16 oz
  • extra virgin olive oil
    1 tbsp
  • salt to taste, divided
    1 tsp
  • ground black pepper to taste
    ¼ tsp
  • broccoli rabe trimmed, cut into pieces
    8 oz
  • water divided
    62 oz
  • Parmesan cheese cut into pieces
    3 ½ oz
  • pine nuts
    2 oz
  • garlic cloves
    2
  • baby spinach
    2 oz
  • extra virgin olive oil
    5 oz
  • lemon juice
    2 tsp
  • dried whole wheat pasta
    8 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 977.9 mg
Protein 22.8 g
Calories 3231.9 kJ / 772.5 kcal
Fat 55.9 g
Fibre 3.7 g
Saturated Fat 11 g
Carbohydrates 52.4 g

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Also featured in

Mindfully Mediterranean 12 Recipes
United States

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