5-Ingredient Pesto Pasta

5-Ingredient Pesto Pasta

4.7(505)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 1 head broccoli
  • 3 ½ cups rigatoni (350 g)
  • 2 cups sun-dried tomato (100 g)
  • ⅔ cup fresh pesto (150 g)
  • ½ cup grated parmesan cheese (50 g)
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 825
  • Fat 45g
  • Carbs 95g
  • Fiber 12g
  • Sugar 33g
  • Protein 30g

How to Make It

1. Step
Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 350°F (180°C).
2. Step
Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
3. Step
Place the pasta back in the pot with about 50ml (¼ cup) of the pasta water.
4. Step
On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.
5. Step
Enjoy!

Tags

PyrexPan FryDry Measuring CupsLiquid Measuring CupStrainerWooden SpoonSauce PanBaking PanOven MittsMeasuring SpoonsCutting BoardChef's KnifeWeeknightDinnerOne-Pot or PanEasyBritishStove Top

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