RECIPE: Whole-Wheat Spaghetti with Broccoli-Top Pesto

If you want to lose weight, running is a surefire way to torch kilojoules. It also revs your appetite, leaving you hungry for, well, more of everything. But you don’t have to live on chicken breasts and broccoli. With smart changes, you can eat your favourite foods and slim down. Here’s Richard Blais’ delicious Whole-Wheat Spaghetti with Broccoli-Top Pesto.



  • 225g whole-wheat spaghetti
  • ¼ cup pine nuts, almonds or walnuts
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons minced onion
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 heads broccoli tops, shaved into crumbs with a knife (about 3/4 cup crumbs)
  • 6 basil leaves torn
  • 1/4 cup grated pecorino cheese
  • Salt and freshly ground black pepper to taste
  • ½ lemon, juiced and zested



Bring a large pot of water to a boil. Salt the water liberally. Add the pasta and cook according to the package instructions.

Meanwhile, in a food processor, add the pine nuts and pulverise into sandy bits.

In a large skillet, warm half of the oil over medium heat. Add the onion, garlic, red pepper flakes, and broccoli-top crumbs. Cook about 5 minutes, or until onions are translucent. Fold in basil, cheese, crushed pine nuts and remaining olive oil. Season with salt and pepper to taste.

When the pasta is cooked, drain it and toss with the pesto. Drizzle the lemon juice and sprinkle the zest over top.


Serves 3


  • Kilojoules per serving: 2365
  • Carbs: 63g
  • Fibre: 11g
  • Protein: 17g
  • Fat: 30g

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