Creamy Pesto Pasta with Roasted Broccoli and Sun-Dried Tomatoes

Name: Creamy Pesto Pasta with Roasted Broccoli and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 lb Pasta (e.g., penne, rotini, or fettuccine); 1 large head Broccoli, cut into small florets; 2 tbsp Olive oil, divided; Salt and black pepper To taste; 1/2 cup Prepared basil pesto; 1/2 cup Heavy cream (or non-dairy creamer for lighter option); 1/4 cup Grated Parmesan cheese (plus more for serving); 1/2 cup Sun-dried tomatoes, packed in oil, drained and chopped; 1/4 cup Reserved pasta water; Fresh basil leaves For garnish (optional)

(0 Ratings)

This Creamy Pesto Pasta is a delightful and quick meal that brings a burst of fresh flavor to your table, perfect for a busy weeknight in March. The rich, herbaceous pesto is transformed into a luscious cream sauce, elegantly coating your favorite pasta. Tender roasted broccoli adds a pleasant bite and nutritional boost, while the chewy, sweet-tart sun-dried tomatoes provide a delightful contrast. It's a comforting yet bright dish that will satisfy your cravings for something both hearty and fresh.

speichern

Creamy Pesto Pasta with Roasted Broccoli and Sun-Dried Tomatoes

Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyEasy

Equipment

Baking sheetLarge potLarge skillet

Instructions

1
Preheat oven to 400°F (200°C). On a baking sheet, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender-crisp and slightly caramelized.
2
Cook pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water. Drain the remaining pasta and set aside.
3
While the pasta cooks, in a large skillet or pot over medium-low heat, combine the pesto, heavy cream, and Parmesan cheese. Stir gently until warmed through and the cheese is melted, about 2-3 minutes. Do not boil.
4
Add the drained pasta, roasted broccoli, and chopped sun-dried tomatoes to the creamy pesto sauce. Toss to combine thoroughly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
5
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves, if desired.

Nutrition

Calories680 kcal

Protein22g

Fat40g

Carbohydrates

Frequently Asked Questions

Can I add protein to this dish?

Yes, cooked chicken breast, shrimp, or chickpeas would be excellent additions. Add them in step 4 along with the pasta and vegetables.

What other vegetables can I use?

Feel free to customize with your favorite vegetables! Sautéed spinach, roasted bell peppers, or even mushrooms would work wonderfully in this dish.

Can I make my own pesto from scratch?

Absolutely! Homemade pesto tastes fantastic. Blend fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor until smooth. You can adjust the ingredients to your preference.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.