20 Minute Stovetop Sun Dried Tomato Broccoli Pesto Pasta
Prep Time: 4 minutes
Cook Time: 15 minutes
Total Time: 19 minutes
Servings: 4 servings
Ingredients:
2 cups uncooked pasta, any shape
3 to 4 cups broccoli florets
2 cloves of garlic clove minced
1 tablespoon canola oil
1 cup grape tomatoes
1/3 cup pesto, homemade or store-bought
1/3 cup sun-dried tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/3 cup Parmesan cheese, shredded
Directions:
Cook pasta according to package instructions to al dente.
Add broccoli florets to pasta for the last 5 minutes of cook time.
Drain pasta and broccoli.
While pasta and broccoli are cooking, preheat a large, 12-inch skillet or saute pan.
Heat canola oil in a skillet. When the oil is hot, add garlic and cook for 30 seconds. Add tomatoes and cook for 2 to 3 minutes.
Turn to medium-low and add pesto, sun-dried tomatoes, salt, and peppers. Stir.
Stir in pasta, broccoli, and half the Parmesan cheese. Cook 3 to 4 minutes on low.
Taste and season additional as needed.
Sprinkle the remaining Parmesan cheese on top.
Serve immediately.
Notes:
HOMEMADE PESTO:
Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
With the blender running, drizzle in the olive oil. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
Taste the pesto and add more salt as needed to taste.
Pesto looks best if used right away. If storing, store it in the smallest container possible and pour a little olive oil over the surface, cover, and refrigerate for up to a week. It can also be frozen for several months.
Nutritional Facts:
Calories: 312kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 667mg | Potassium: 685mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1323IU | Vitamin C: 70mg | Calcium: 187mg | Iron: 2mg
Recipe courtesy of Call Me PMc
