Elevate your pasta game with this Rice Noodles with Broccoli Almond Pesto. This gluten-free, flavorful dish combines tender rice noodles with a vibrant, creamy pesto made from fresh broccoli and toasted almonds. Perfect for a light lunch or dinner, this meal is packed with nutrients, fiber, and healthy fats while delivering rich flavors. Whether you’re looking for a unique twist on traditional pesto or a delicious way to enjoy rice noodles, this recipe is sure to satisfy!
Rice Noodles Broccoli Almond Pesto
Course: Main, LunchCuisine: Italian Inspired, Gluten Free4
servings10
minutes10
minutes320
kcalIngredients
8 oz rice noodles
2 cups broccoli florets, steamed
1/3 cup toasted almonds
1/4 cup Parmesan cheese, grated
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
Coarse salt and freshly ground black pepper to taste
Fresh basil leaves for garnish (optional)
Directions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a food processor, combine the steamed broccoli, toasted almonds, Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse until the mixture is well-blended but still has some texture.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
- Toss the cooked rice noodles with the broccoli almond pesto until evenly coated.
- Serve warm, garnished with fresh basil leaves if desired.
Notes
- Nutrition Facts (per serving):
Fat: 18 g
Saturated fat: 2.5 g
Cholesterol: 0 mg
Carbohydrates: 32 g
Protein: 8 g
Sodium: 200 mg
Fiber: 5 g
Sugar: 2 g
This Rice Noodles with Broccoli Almond Pesto offers a unique and nutritious twist on traditional pasta dishes. The creamy broccoli and almond pesto adds a burst of flavor and texture, making it a delicious, wholesome meal perfect for any occasion. Try it as a quick weeknight dinner or a light, gluten-free lunch option!
