Broccolini stems are quickly softened in the pasta-boiling water before being whirled with basil and Parmigiano-Reggiano into a flavorful pesto sauce in this healthy vegetarian pasta recipe.

Spaghetti with Broccolini Pesto

Servings: 4

Serving Size: 1 3/4 cups

Active Time: 20 minutes

Total Time: 20 minutes

2 bunches broccolini

8 ounces whole-wheat spaghetti or capellini

1 cup packed fresh basil leaves

1/3 cup grated Parmesan cheese, plus more for serving

Zest and juice of 1 lemon

1 small clove garlic, minced

1/2 teaspoon salt

1//2 teaspoon ground pepper

1/4 cup extra-virgin olive oil

1 cup frozen shelled edamame, thawed

Put a large saucepan of water on to boil. Separate broccolini florets and stems. Cook the stems in the boiling water for 1 minute. Using a slotted spoon, transfer to a food processor.

Cook pasta in the boiling water according to package directions. Add the florets during the last minute of cooking. Drain the pasta and florets and return to the pot.

Meanwhile, add basil, Parmesan, lemon zest and juice, garlic, salt and pepper to the food processor. Pulse, scraping down the sides a few times, until mostly pureed. Drizzle in oil and puree until smooth.

Add the pesto and edamame to the pasta mixture and gently toss to combine. Place over medium heat and gently stir until hot, 1 to 2 minutes. Serve with more Parmesan, if desired.

Recipe nutrition: Per serving: 454 calories; 19 g fat (3 g sat, 12 g mono); 6 mg cholesterol; 57 g carbohydrate; 0 g added sugars; 6 g total sugars; 19 g protein; 11 g fiber; 452 mg sodium; 720 mg potassium.

Nutrition Bonus: Vitamin C (196 percent daily value), Vitamin A (56 percent dv), Folate (41 percent dv), Iron (24 percent dv), Calcium (21 percent dv)

4 Carbohydrate Serving(s)

Exchanges: 3 starch, 1 1/2 vegetable, 1/2 lean meat, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)