My mom makes a delicious basil pesto tortellini, yet it's a sin to eat as it's dripping in oil. But I can't stay away from the combined flavors of parmesan and garlic, two base ingredients in a pesto sauce. When I saw this healthier Broccoli Pesto recipe on YumSugar, I had to try it.

A couple nights ago I prepped and whirled all the ingredients in a food processor, then mixed the broccoli pesto sauce with al dente thin spaghetti. Not any boxed spaghetti -- I purchase multi-grain Barilla PLUS -- which is packed with protein, fiber and omega-3s. Beyond delicious, the recipe was a snap to prepare time-wise, and leftovers were polished off the next day.

I'll definitely make basil pesto sauce this summer, but I'm going to find a recipe with less oil. Until those basil seedlings mature, broccoli pesto is an excellent alternative. Here's the recipe ... add more or less garlic and parmesan to satisfy your palate:

• 16 oz spaghetti or thin spaghetti
• 16 oz fresh broccoli or 1 bag frozen chopped broccoli (I'm a fresh fan)
• 1 cup chicken or veggie broth
• 1/4 cup Parmesan cheese, grated
• 2 T olive oil, 1 garlic clove, 1/4 tsp salt and coarsely ground black pepper

Boil pasta, blanch fresh broccoli in boiling water for 2-3 minutes. Blend broccoli, broth, cheese, olive oil, garlic and salt in food processor with knife blade attached. Drain pasta and toss with broccoli pesto. Before twirling your fork, sprinkle with pepper (and more parmesan) if you like. Serve with a salad and bread or enjoy solo!