Broccoli Pesto Pasta

This dish is a great source of zinc, calcium and iron – all things you need lots of when pregnant!

Ingredients
1/4 cup olive oil
4 TBSP butter
1/2 of an onion, minced
1 TBSP garlic powder
2 handfuls of sun dried tomatoes
1/2 a head of broccoli
2 handfuls of fresh basil, minced
2 TBSP havarti or cheddar cheese
1/2 cup skim milk
salt and pepper to taste

Melt butter with olive oil in a medium sized pot over medium heat. Once melted add onions, garlic powder and sun dried tomatoes. Cook onions 3-4 minutes until they start to soften.

Meanwhile – boil 1/2 a head of broccoli florets until very tender. Save the broccoli stem for another use such as making broth. When broccoli is very tender, drain then add to onion mixture. Once you have added the broccoli add the basil and cook 1-2 more minutes.

Add cheese and allow to melt over broccoli onion mixture. Once melted add milk and puree using a hand mixer. Add salt and pepper to taste.

Serve over whole wheat pasta.

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