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Overhead view of pasta and vegetables in a skillet.
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Tomato Broccoli Pesto Pasta

Delicious, easy vegetarian meal using pre made pesto.
Course Pasta
Cuisine American
Keyword broccoli tomato pasta, pesto pasta, pesto pasta recipe, pesto pasta with broccoli
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 338kcal
Author Joe Boyle

Ingredients

  • 8 oz . whole wheat rotini pasta , cooked according to package instructions
  • 1 cup reserved pasta water
  • 2 tsp olive oil
  • 3 large garlic cloves , minced
  • 2 cups grape tomatoes , halved
  • 3 cups fresh broccoli florets , bite size
  • 6 tbsp basil pesto
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste

Instructions

  • Cook the pasta and drain, reserving 1 cup of pasta water and set aside.
  • In a large skillet, heat olive oil on medium and add garlic, cook for 30 seconds.
  • Add the broccoli florets and cook for 5 to 6 minutes, stirring occasionally.
  • Add the tomatoes and cook for 2 more minutes.
  • Add the cooked pasta, reserved pasta water, pesto and red pepper flakes and stir together.
  • Serve with grated parmesan cheese.

Notes

  1. Use any quality basil pesto in a jar. Refrigerate the unused pesto.
  2. Here is a link for my Basil Pesto Recipe if you would like to make your own. 
  3. Leftover pesto pasta can be kept in an airtight container in the refrigerator for 2 or 3 days.

Nutrition

Calories: 338kcal