Pesto Tomato And Broccoli Pasta Recipe

Name: Pesto Tomato And Broccoli Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pasta; 1 cup pasta water; 2 large garlic cloves minced; 1 tablespoon olive oil extra virgin; 1/4 cup pesto divided; 2 cups grape tomatoes cut in halves; 4 cups broccoli florets small; 1/3 cup sun dried tomatoes thinly sliced; 1/2 cup Parmesan cheese shredded; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/8 teaspoon red pepper flakes or more

Servings: persons

2 cups pasta
1 cup pasta water
2 large garlic cloves minced
1 tablespoon olive oil extra virgin
1/4 cup pesto divided
2 cups grape tomatoes cut in halves
4 cups broccoli florets small
1/3 cup sun dried tomatoes thinly sliced
1/2 cup Parmesan cheese shredded
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon red pepper flakes or more

1
Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
2
While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 - 2 minutes and stir again. Cook another 1 - 2 minutes. 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.
3
Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving. Serve hot.

936

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups pasta, 1 cup pasta water, 2 large garlic cloves minced, 1 tablespoon olive oil extra virgin, and more.

Yes, Pesto Tomato And Broccoli Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Tomato And Broccoli Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions