Healthy Pesto Tomato and Broccoli Pasta

• Vegetarian

• Produce

  • 4 cups Broccoli florets, small
  • 2 Garlic cloves, large
  • 2 cups Grape tomatoes
  • 1/3 cup Sun dried tomatoes

• Condiments

  • 3/8 cup Pesto, organic or all natural

• Pasta & Grains

  • 2 cups Shape pasta, whole wheat or gluten free

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/8 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese

• Liquids

  • 1 cup Pasta water

Found on ifoodreal.com

Description

Ingredients

• 2 cups whole wheat or gluten free any shape pasta, uncooked
• 1 cup pasta water
• 2 large garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 1/4 cup + 2 tbsp pesto, divided (organic or all natural)
• 2 cups grape tomatoes, cut in halves
• 4 cups small broccoli florets
• 1/3 cup sun dried tomatoes, thinly sliced
• 1/2 cup (2 oz) Parmesan cheese, shredded
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/8 tsp or more red pepper flakes

Directions

• Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
• While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 - 2 minutes and stir again. Cook another 1 - 2 minutes. 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.
• Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving. Serve hot.