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Nutrition Facts
Serving Size 1 (277g) Recipe makes 4 servings The following items or measurements are not included below: pesto sauce
Calories 530
Calories from Fat 160		(30%)
Amount Per Serving		%DV
	Total Fat 17.8g	27%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 188mg		7%
Potassium 687mg		19%
Total Carbohydrate 75.5g		25%
	Dietary Fiber 7.2g	28%
	Sugars 4.5g
Protein 19.2g		38%
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Broccoli Pesto Pasta

Recipe #398033 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ice Cool Kitty
Nov 6, 2009

Something different for lunch that is equally good either hot or room temperature. Adapted from Mollie Katzen's "Get Cooking."

1/4 cup olive oil
3/4 cup pesto sauce
12 ounces pennette pasta or penne pasta
1 1/2 lbs broccoli, tough stem ends discarded and the rest cut on the diagonal into 2-inch pieces (about 1 large head)
1/3 cup parmesan cheese, freshly grated
salt & freshly ground black pepper

1
Bring a large pot of salted water to a boil for the pasta; cook according to package directions, adding in the broccoli during the last minute of cooking.
2
Meanwhile, combine oil and pesto in a large mixing bowl until blended.
3
Reserve 1 cup of cooking liquid and drain pasta and broccoli; add drained pasta and broccoli to pesto in large bowl.
4
Mix well to coat pasta, add Parmesan, and any pasta water if needed; season with salt and pepper.
5
Serve hot, cold, or room temperature.