45 Healthy Pasta Recipes: Healthy Pasta with Pesto
45 Healthy Pasta Recipes for dinner including this healthy pasta with pesto! A light pasta recipe with noodles, pesto, veggies and savory sun dried tomatoes, easy to make and ready in 30 minutes.
Servings: 6 servings
Calories: 218kcal
Ingredients
- 2 cups any shape pasta uncooked
- 1 cup pasta water reserved
- 2 large garlic cloves minced
- 1 tbsp olive oil extra virgin
- 1/4 cup + 2 tbsp pesto divided
- 2 cups grape tomatoes cut in halves
- 4 cups broccoli florets coarsely chopped
- 1/3 cup sun dried tomatoes thinly sliced
- 1/2 cup (2 oz) Parmesan cheese grated
- 1/2 tsp salt more to taste
- 1/8 tsp red pepper flakes
- Ground black pepper to taste
Instructions
- Cook pasta as per package instructions.
- While pasta is cooking, get all ingredients ready - chop veggies and grate cheese.
- Reserve 1 cup of pasta water, draining the rest. Set aside.
- Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic. Sauté for 30 seconds, stirring frequently.
- Add 1 tbsp pesto, tomatoes and stir. Cook for 1 - 2 minutes, stir and cook another 1 - 2 minutes.
- 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.
- 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 flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess.
- Sprinkle with remaining half Parmesan cheese. Serve hot.
Video
Notes
- Store: Refrigerate in an airtight container for up to 3 - 5 days or freeze for up to 3 months.
- Pasta: Gluten free, whole wheat, brown rice, quinoa, kamut pasta. Cooked to al dente.
- Pesto: If using store-bought, try to find one with as fewer additives as possible.
- Parmesan cheese: Freshly grated is the way to go.
- Protein: For added protein, add in leftover oven baked chicken or meatballs.
- Veggies: Add in some bell peppers, zucchini, and mushrooms, you can never have too many veggies!
- Frozen broccoli: If you are using frozen broccoli, you don't need to thaw first. Just toss it in and cook until thawed right in the skillet.
- A burst of citrus: Squeeze a little lemon juice in with your pesto sauce and enjoy a little extra bright flavour to this dish. A lovely balance to the earthy herbed pesto
Nutrition
Serving: 1.5cups | Calories: 218kcal | Carbohydrates: 26g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 459mg | Fiber: 4g | Sugar: 6g