Healthy Pasta with Pesto and Broccoli

🥘 Ingredients

• fusilli pasta 1 pkg
• broccoli florets 4 cups
• grape tomatoes 2 cups
• parmesan cheese ½ cup
• pasta water 1 cup
• olive oil 1 Tbsp
• garlic 2 cloves
• pesto 1 Tbsp
• pesto 1 Tbsp
• pesto ¼ cup
• sun-dried tomatoes 0.33 cup
• salt
• black pepper
• red pepper flakes 0.12 tsp

1. 1

   Cook fusilli pasta as per package instructions.
2. 2

   While pasta is cooking, get all ingredients ready – chop broccoli florets , half grape tomatoes , and grate parmesan cheese .
3. 3

   Reserve 1 cup of pasta water , draining the rest. Set aside.
4. 4

   Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic . Sauté for 30 seconds , stirring frequently.
5. 5

   Add 1 tbsp pesto , tomatoes and stir. Cook for 1 – 2 minutes , stir and cook another 1 – 2 minutes .
6. 6

   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.
7. 7

   Remove skillet from heat and add remaining 1/4 cup pesto , sun-dried tomatoes , half Parmesan cheese, salt , black pepper , red pepper flakes , pasta and pasta water. Stir gently and let flavors marinate for a few minutes. Do not cover because broccoli will become a mushy mess.
8. 8

   Sprinkle with remaining half Parmesan cheese. Serve hot.