So, given it’s the new year, we’re *almost* (but not really) getting rid of the comfort food, baked goods, and doughnuts. Okay, that’s not entirely true, what I want is to be a more conscious eater. I’d like to be less lazy and be able to throw together a balanced meal, even on nights where I don’t get home until 7.
And this recipe fits the bill. Actually, it fits the bill AND allows a gal to eat a little comfort food. Because, if your pasta sauce is basically a head of broccoli, there’s no way you should feel bad about tossing it with pasta and lightly shaving it with a little Parmesan.
Actually, the theme of my first-ever #SundaySupper (hosted by Gluten Free Crumbley) is A Lighter New Year, and if you’re looking for more inspiration make sure you check out some of the other really creative ideas by the bloggers below!
The matcha powder in this recipe does serve a purpose. I did quite a bit of reading up on the uses of matcha powder and one the things I discovered is that you can sprinkle it on vegetables for a little umami flavor. Its earthiness definitely goes well with the broccoli in this instance, although you can certainly make this without, and unless you also want to try this White Matchocolate, you probably shouldn’t rush out and buy a bag of matcha just for the ½ teaspoon in this recipe.
Obviously, tossing your pasta in it makes this a great weeknight meal, but my family has also used this 15 minute pesto in sandwiches with satisfying results. Imagine using this spread on a BLT?
I also like adding a tablespoon of store-bought pesto to this. I would use my own recipe, but there is that pesky basil problem I mentioned earlier. Believe me, if I could use the fresh stuff, I really would.
The only thing I would caution against is anything that will require more than a very quick heat. For example, add it to your pasta at the very end of cooking it. I wouldn’t add it back to a pan or anything to keep warming it all up.
- 2 heaping cups broccoli florets
- ¼ cup olive oil
- 2 cloves garlic
- 1 tablespoon lemon juice
- ½ teaspoon matcha powder
- ¼ cup parmesan cheese
- ¼ (scant) teaspoon of salt
- Possible Flavor Add-ins: 1 tablespoon prepared pesto, a small handful of fresh basil, fresh sage, fresh cilantro, or any other herbs that tempt you!
- Steam the broccoli for 3 minutes.
- Toss everything into a food processor and blend until smooth.
- Depending on the quality of your blender, you can also finish off any stray chunks with a knife.
- Serve on pasta or as a sandwich spread.
Check out all of the other great recipes inspired by today’s lighter new year theme:
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
Blissful Breakfast Items
- Apple Crumble Smoothie Bowl from Try Anything Once Culinary
- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
- Homemade Snickerdoodle Peanut Butter from Wallflour Girl
- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
- Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry
Savory Soups and Sides
- Butternut Squash and Roasted Red Pepper Soup from Cindy’s Recipes and Writings
- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
- Detox Chicken Bok Choy Soup from Nosh My Way
- French Potato Leek Soup from Curious Cuisiniere
- Gluten Free Chicken Pho Soup from Gluten Free Crumbley
- Marinated Tomato and Mozzarella Salad from From Gate to Plate
- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
- Kale Pesto with Squash Noodles from Ruffles & Truffles
- Mexican Turkey Cutlets from Magnolia Days
- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
- Salmon with Mushroom Sauce from Cooking Chat
- Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
- Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
- Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
- Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
- Tomato Goat Cheese Arugula Flatbread from Family Foodie
- Easy to be Green Chocolate Chip Cookies from What Smells So Good?
- Fruit Parfait from Desserts Required
- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
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