--- comments: true tags: - pasta - italian - vegetarian --- # :broccoli: Healthy Pasta with Pesto & Broccoli ![Healthy Pasta with Pesto and Broccoli](../assets/images/healthy-pasta-with-pesto-and-broccoli.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 6 | 8 minutes | ## :salt: Ingredients - :spaghetti: 1 pkg fusilli pasta - :broccoli: 4 cups broccoli florets - :tomato: 2 cups grape tomatoes - :cheese_wedge: 0.5 cup Parmesan cheese - :droplet: 1 cup pasta water - :olive: 1 Tbsp olive oil - :garlic: 2 cloves garlic - :herb: 1 Tbsp [pesto][1] - :herb: 1 Tbsp [pesto][1] - :herb: 0.25 cup [pesto][1] - :tomato: 0.33 cup sun-dried tomatoes - :salt: 1 salt - :salt: some black pepper - :hot_pepper: 0.13 tsp red pepper flakes ## :cooking: Cookware - 1 dutch oven ## :pencil: 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][1], 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][1] and broccoli, stir and cook for 4 minutes, stirring once. ### Step 7 Remove skillet from heat and add remaining 1/4 cup [pesto][1], 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. ## :link: Source - [1]: <../sauces-and-dressings/pesto/joy-of-cooking-pesto.md>