Healthy Pasta with Pesto and Broccoli

🥘 Ingredients

• black pepper
• broccoli florets
  4 c
• fusilli pasta
  1 pkg
• garlic
  2 cloves
• grape tomatoes
  2 c
• olive oil
  1 Tbsp
• parmesan cheese
  1/2 c
• pasta water
  1 c
• pesto
  4 tbsp, 2 Tbsp
• red pepper flakes
  1/8 tsp
• salt
• sun-dried tomatoes
  1/3 c

🍳 Cookware

• dutch oven

1. 1

   Cook fusilli pasta as per package instructions.

   fusilli pasta: 1 pkg
2. 2

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

   broccoli florets: 4 c, grape tomatoes: 2 c, parmesan cheese: 1/2 c
3. 3

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

   pasta water: 1 c
4. 4

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

   olive oil: 1 Tbsp, garlic: 2 cloves
5. 5

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

   pesto: 1 Tbsp
6. 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.

   pesto: 1 Tbsp
7. 7

   Remove skillet from heat and add remaining 1/4 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.

   pesto: 4 tbsp, sun-dried tomatoes: 1/3 c, salt, black pepper, red pepper flakes: 1/8 tsp
8. 8

   Sprinkle with remaining half Parmesan cheese. Serve hot.