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🥦 Healthy Pasta with Pesto & Broccoli

Healthy Pasta with Pesto and Broccoli

🍽 Serves ⏲ Total Time
6 8 minutes

🧂 Ingredients

  • 🎀 1 pkg fusilli pasta
  • 🥦 4 cups (364 g) broccoli florets
  • 🍅 2 cups (228 g) grape tomatoes
  • 🧀 0.5 cup (50 g) Parmesan cheese
  • 💧 1 cup (145 g) pasta water
  • 🫒 1 Tbsp (12 g) olive oil
  • 🧄 2 cloves garlic
  • 1 Tbsp pesto
  • 1 Tbsp pesto
  • 0.25 cup pesto
  • 🍵 0.33 cup (56 g) sun-dried tomatoes
  • 🧂 1 salt
  • 🧂 some black pepper
  • 🌶 0.13 tsp (1 g) red pepper flakes

🍳 Cookware

  • 1 dutch oven

📝 Instructions

Step 1

Cook fusilli pasta as per package instructions.

Step 2

While pasta is cooking, get all ingredients ready – chop broccoli florets, half grape tomatoes, and grate Parmesan cheese.

Step 3

Reserve 1 cup of pasta water, draining the rest. Set aside.

Step 4

Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic. Sauté for 30 seconds, stirring frequently.

Step 5

Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes, stir and cook another 1 – 2 minutes.

Step 6

Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.

Step 7

Remove skillet from heat and add remaining ¼ cup pesto, sun-dried tomatoes, half Parmesan cheese, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavors marinate for a few minutes. Do not cover because broccoli will become a mushy mess.

Step 8

Sprinkle with remaining half Parmesan cheese. Serve hot.

🔗 Sources