One-Pot Pasta with Sun-Dried Tomato Pesto and Broccoli
A one-pot pasta with sun-dried tomato pesto and broccoli, ready in about 30 minutes with just three ingredients and a quick boil.
Servings: 4
Calories: 337kcal
Ingredients
- 8 oz penne pasta or other short ridged pasta such as rigatoni or fusilli
- 3/4 cup sun-dried tomato pesto half a batch of my sundried tomato pesto recipe, or 165 g of store-bought
- 1 head broccoli cut into small florets
- Fresh basil and grated Parmesan for garnish optional
Instructions
- Bring 2 quarts of water to a boil in a large pot with a tablespoon of salt. Add the penne and set a timer for the package cooking time minus 4 minutes.
- When the timer goes off, add the broccoli florets to the pot. Make sure the broccoli is at room temperature before adding, otherwise it will lower the water temperature and you may need to add a couple of extra minutes.
- Reserve 1 cup of pasta cooking water, then drain the pasta and broccoli.
- Spread the pesto at the bottom of the empty pot. Add the drained pasta and broccoli on top along with 1/2 cup of the reserved cooking water. Toss well until the pesto coats everything evenly. Add more pasta water as needed.
- Serve with fresh basil and grated Parmesan if desired.
Notes
- Whole wheat pasta works well here if you prefer it, though regular pasta is just as good.
- Store-bought pesto is a perfectly fine substitute for homemade.
- Leftovers keep in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce.
- This recipe makes 4 servings based on a standard 2 oz dry pasta portion per person.
- It scales easily for 2 (halve everything) or a crowd (double everything and use your largest pot).
Nutrition
Calories: 337kcal | Total Carbohydrate: 59g | Protein: 13g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 481mg | Potassium: 607mg | Dietary Fiber: 7g | Total Sugars: 8g | Vitamin A: 1247IU | Vitamin C: 137mg | Calcium: 128mg | Iron: 2mg | Includes Added Sugar: 0g