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.

No additional tips available.

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

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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.

Pesto Tomato And Broccoli Pasta

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