Pasta is definitely a favorite in our family…and I’m willing to bet it is in many other households. Our family is also into health and fitness which means we’re always in search of adding more protein to our diet. This protein pasta recipe is perfect for that! Not only does it offer a significant amount of protein, it’s also packed with veggies and nutrients. The broccoli sauce I top it with is so creamy and bursting with fresh flavor. It’s a great way to incorporate veggies for your kids!
I love using the Barilla Protein Plus Pasta, it tastes great so why not grab the extra protein? You can use whichever noodle type you like. You’ll still be getting a good amount of protein if you make this dish with gluten free pasta. Another trick for flavor and a little extra protein is boiling the pasta in Bone Broth rather than water. I use the Kirkland Organic Chicken Bone Broth for sipping. I prefer bone broth over traditional stock or broth for soups too! It gives the same flavor you need from a stock, with low sodium and 7 more grams of protein per serving.
For the sauce in my protein pasta recipe I recommend frozen petite broccoli florets. I have used fresh broccoli as well and it works fine. I just like to grab a frozen 16 oz bag to make portioning easy and frozen veggies typically hold more nutrients.
This protein pasta recipe holds its own…but it also pairs great with a juicy grilled chicken breast. Again sticking to the theme of adding more protein…my family loves topping pasta with grilled chicken. If you opt for just pasta and sauce you’ll still get about 16g of protein so really you can’t go wrong!
I love using my Nutri Bullet, it’s the perfect size for this sauce!
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This protein pasta recipe is a great way to incorporate extra veggies and protein into your family's dinner!
Ingredients
- 14 oz, Barilla Protein Plus Pasta (I use Farfalle or Penne)
- 2, 32oz cont. Kirkland Organic Chicken Bone Broth
- 16oz or 5 cups, frozen petite broccoli florets
- 2 cups, fresh baby spinach
- 4-5 fresh basil leaves
- 3 tbsp almond milk, unsweetened plain
- 4 tbsp grated pecorino romano cheese(or parmesan)
- 2 tbsp, extra virgin olive oil
- 2 cloves fresh garlic
- Salt and pepper to taste
- Crushed red pepper flakes to taste
- 24 oz grilled chicken breast
Instructions
- Bring 1 ¼ cups of water to a boil and cook frozen broccoli for about 4-6 minutes (you can also microwave the broccoli see package for instructions)
- Meanwhile, in a medium pot bring 2 containers of bone broth to a boil, add pasta and cook until al dente according to the package. *Save about ½ cup of pasta water for the sauce.
- In a food processor or blender add cooked broccoli, spinach, basil, almond milk, cheese, olive oil, garlic, salt, pepper and reserved ½ cup of pasta water. Blend until smooth and creamy.
- Drain pasta, and coat noodles in broccoli sauce. Top each serving with 3oz of chicken breast, crushed red pepper flakes and more pecorino romano if desired.
Nutrition: Amount Per Serving: Based on 1 portion (divide recipe into 8 even portions) Calories: 377 Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 51mg, Sodium: 665mg, Total Carbohydrate: 35g Net Carbs: 29g Fiber: 6g, Sugars: 2g, Protein: 42g
