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Broccoli Pesto Pasta

If you like regular pesto, then give this Broccoli Pesto Pasta a whirl! Delicious with lots of extra parmesan on top!

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 2 servings
Calories: 770 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 4 cups broccoli florets
  • 1/2 lb short cut pasta such as mini penne
  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves minced garlic 
  • 2/3 cup grated Parmesan cheese use the real stuff please!
  • reserved pasta water or heavy cream
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Bring large pot of water to boil. Blanch broccoli florets 2-3 minutes or until stems are fork tender. Remove with slotted spoon. Pour in pasta to same water from broccoli. Cook 7-10 minutes or until al dente.
  2. While pasta is cooking, sauté onions and garlic in olive oil over medium heat for about 5 minutes, or until browned and softened.
  3. Spoon cooked onions and garlic into the bowl of a food processor with cooked broccoli, cheese, a little pasta water {or heavy cream} and salt and pepper. Pulse until it starts coming together, adding in more pasta water or cream to get it to the consistency you'd like. I liked mine chunky, so I didn't add too much. Taste and adjust seasonings.
  4. Drain pasta and toss with broccoli pesto. Grate more cheese overtop and serve warm.

Nutrition Information

Calories 770kcal (39%) Carbohydrates 103g (34%) Protein 33g (66%) Fat 26g (40%) Saturated Fat 8g (40%) Cholesterol 29mg (10%) Sodium 579mg (24%) Potassium 928mg (27%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 1422IU (28%) Vitamin C 166mg (184%) Calcium 494mg (49%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 770

% Daily Value*

Calories 770kcal 39%
Carbohydrates 103g 34%
Protein 33g 66%
Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 29mg 10%
Sodium 579mg 24%
Potassium 928mg 20%
Fiber 9g 36%
Sugar 8g 16%
Vitamin A 1422IU 28%
Vitamin C 166mg 184%
Calcium 494mg 49%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.