Ingredients
12 ounces whole-grain spaghetti
1 1/4 ounces whole blanched almonds, toasted
2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice plus more for serving
1 garlic clove
1 cup fresh flat-leaf parsley
1/2 cup packed fresh mint leaves
1/4 cup packed fresh tarragon leaves
2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil
Vegetable-oil cooking spray
2 1/4 pounds broccoli, cut into small florets (about 6 cups)
1/4 teaspoon freshly ground pepper
3 tablespoons part-skim ricotta cheese
Preparation
Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water. Set aside.
Pulse almonds in a food processor until finely ground. Add half the lemon zest, the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add oil and the reserved cooking water; process until smooth. Set pesto aside.
Heat a large saute pan over medium-high heat. Coat with cooking spray. Working in batches if needed, add broccoli, pepper, and remaining 1 1/2 teaspoons salt; cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat. Divide among 6 bowls. Top with ricotta; sprinkle with remaining zest, dividing evenly. Squeeze lemon juice over tops.
