Free 12WBT Recipe: Broccoli Pesto Pasta


Reviewed by: Erica An, APD, BNutr&Diet

Who doesn’t LOOOVE pasta, right?! So why not swap calorie-heavy pesto favourite for our healthy broccoli version. Replacing some of the pasta with zoodles adds nutrients and cuts calories too!


  • 30g Spaghetti
  • 1 1/2 Zucchini (151g), cut into noodles
  • 1/4 Cups Frozen Peas (35g)
  • 100g Broccoli, cut into florets
  • 1 Shallot (6g), chopped
  • 1/4 Cups Mint Leaves (10g)
  • 1/2 Cloves Garlic (1g), crushed
  • 2 Tablespoons Grated Parmesan (10g)
  • 1 Teaspoons Olive Oil (5g)
  • 25g Borlotti Beans, rinsed & drained
  • 20g Baby Spinach


  1. Cook spaghetti in a large saucepan of boiling water following packet directions, adding zucchini noodles and peas in the last 2 minutes of cooking. Drain and return to pan. Keep warm.
  2. Meanwhile, place broccoli, shallots, mint, garlic, parmesan and oil in a food processor. Process until finely chopped. Add 1 tablespoon water and process to a coarse paste.
  3. Toss pesto through pasta, zoodles and peas. Fold through borlotti beans and spinach leaves. Serve in bowl and season with freshly ground black pepper.

Mish Tips

  • Swap the mint for basil if you prefer
  • Leftover canned borlotti beans can be kept in an airtight container in the fridge for 1 week, or frozen for up to a month
  • Shallots are the long, green, thin variety
Stephanie King BAppSc (Ex&SpSc), MBus (Marketing)
With a strong passion for human health, nutrition and physiological functioning, Stephanie lives and breathes all things wellness. Her Bachelor of Applied Science in Exercise and Sport allowed her to delve deeply into the inner workings of the human body and develop a strong understanding of how to integrate physical activity with disease prevention and the promotion of good health, rehabilitation, nutrition and sports performance. If she’s not training at the gym or going for runs, you’ll find her sipping on an iced long black near one of Sydney’s harbour or beach spots!

    You may also like

    Comments are closed.

    More in Nutrition