Description
A vibrant and creamy pasta dish featuring tender broccoli, rich cheese, and herby pesto, perfect for a satisfying vegetarian meal.
Ingredients
Units
Scale
- 300g pasta (penne or fusilli)
- 2 cups broccoli florets
- 1/2 cup basil pesto
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta cooking water (reserved)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
- In the last 3 minutes of pasta cooking time, add broccoli florets to the pot. Drain and reserve 1/4 cup of pasta water.
- Return pasta and broccoli to the pot. Add olive oil, pesto, cheddar, Parmesan, and reserved pasta water.
- Stir well over low heat until cheese is melted and sauce is creamy. Season with salt and pepper to taste.
- Serve warm, garnished with extra Parmesan or fresh basil if desired.
Notes
- Use store-bought or homemade pesto.
- Swap broccoli for spinach or zucchini for variation.
- Add crushed red pepper flakes for a spicy touch.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg