Best 6 Noodles With Pesto Parmesan And Broccoli Recipes

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Indulge in the symphony of flavors in this exquisite pasta dish, where tender broccoli florets, vibrant green pesto, and nutty Parmesan cheese harmoniously blend together. This recipe offers a delightful fusion of textures, with the soft broccoli yielding to the al dente noodles, creating a satisfying bite in every forkful. The aromatic pesto, bursting with the freshness of basil, garlic, and olive oil, adds a layer of herbaceous complexity. The grated Parmesan cheese, with its sharp and salty notes, provides a perfect finishing touch, elevating the dish to a delectable masterpiece.

In addition to the classic pesto broccoli pasta, the article also features tantalizing variations that cater to diverse preferences. For those who prefer a creamy and cheesy indulgence, the Pesto Broccoli Pasta with Cream and Sun-Dried Tomatoes adds a velvety sauce enriched with Parmesan cheese and the tangy sweetness of sun-dried tomatoes. If you're seeking a lighter and brighter option, the Broccoli Pasta with Lemon and Garlic presents a refreshing take on the dish, with a zesty lemon sauce that awakens the palate. And for a hearty and protein-packed meal, the Chicken and Broccoli Pasta with Pesto brings together tender chicken, crisp broccoli, and the vibrant flavors of pesto in a satisfying one-pot dish.

With its detailed instructions, helpful tips, and captivating photography, this article equips you with the knowledge and inspiration to create an unforgettable pasta experience that will delight your taste buds and leave you craving more.

Let's cook with our recipes!

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI



Pesto Zucchini Noodles with Tomatoes and Broccoli image

Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!

Provided by alohakellygirl

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 cups chopped broccoli
1 cup cherry tomatoes
1 cup pesto
2 ⅓ cups zucchini noodles
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Steps:

  • Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
  • Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g

BROCCOLI PASTA



Broccoli Pasta image

Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese

Steps:

  • Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
  • Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
  • In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

NOODLES WITH PESTO, PARMESAN AND BROCCOLI



Noodles with Pesto, Parmesan and Broccoli image

Provided by Aviva Goldfarb

Categories     Onion     Pasta     Sauté     Quick & Easy     High Fiber     Parmesan     Broccoli     Summer     Bon Appétit     Maryland

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 16-ounce package wide egg noodles
1/4 cup olive oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
8 cups broccoli florets (from about 4 large stalks)
1 cup grated Parmesan cheese
3/4 cup purchased pesto

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
  • Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

BROCCOLI PESTO PASTA



Broccoli pesto pasta image

A new delicious version of the Italian favourite, pesto pasta, with broccoli

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 8

400g penne, farfalle or conchiglie pasta
250g broccoli, cut into florets
1 garlic clove, peeled
1 large lemon
½ tsp dried chilli flakes
3 tbsp pine nuts
5 tbsp extra-virgin olive oil
3 tbsp parmesan (or vegetarian alternative), grated

Steps:

  • Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
  • Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
  • Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium

SIMPLE PESTO PASTA



Simple Pesto Pasta image

Simply noodles with a pesto and butter sauce. You could add chopped cooked chicken or shrimp to make a fuller meal.

Provided by MOMof5

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 4

Number Of Ingredients 4

½ (16 ounce) box dry fettuccine pasta
¼ cup butter, or to taste
3 tablespoons minced garlic
¼ cup pesto

Steps:

  • Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
  • Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

Nutrition Facts : Calories 392 calories, Carbohydrate 44.4 g, Cholesterol 35.5 mg, Fat 19.9 g, Fiber 2.5 g, Protein 10.9 g, SaturatedFat 9.5 g, Sodium 204.7 mg, Sugar 2 g

RICE NOODLES WITH BROCCOLI-ALMOND PESTO



Rice Noodles with Broccoli-Almond Pesto image

Rice noodles have a pleasing nutty flavor. Use this pumped-up pesto to top eggs, beans, and whole grains.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 head broccoli, florets and sliced stems
6 tablespoons sliced toasted almonds
1/4 cup fresh basil leaves
1 clove garlic, minced
2 tablespoons lemon juice
6 tablespoons olive oil
Coarse salt and pepper
8 ounces medium rice noodles

Steps:

  • Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.
  • Return water to a boil and cook rice noodles, according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.

Nutrition Facts : Calories 512 g, Fat 28 g, Fiber 6 g, Protein 10 g, SaturatedFat 3 g

Tips:

  • Select the Right Noodles: Choose a type of noodle that will absorb the pesto sauce well, such as spaghetti, linguine, or bucatini.
  • Use Quality Ingredients: Use fresh, high-quality ingredients to enhance the flavor of the dish. Fresh basil, fragrant olive oil, and flavorful Parmesan cheese are essential for a delicious pesto sauce.
  • Toast the Pine Nuts: Toasting the pine nuts adds a nutty flavor and aroma to the pesto sauce. Toast them in a pan over medium heat until they become fragrant and golden brown.
  • Use a Food Processor: A food processor will help you create a smooth and creamy pesto sauce. Pulse the ingredients until they are well combined, but avoid overprocessing.
  • Taste and Adjust: Before serving, taste the pesto sauce and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to balance the flavors.
  • Cook the Broccoli Properly: Broccoli should be cooked until it is tender but still has a slight crunch. Overcooking will make it mushy and bland.
  • Reserve Some Pasta Water: Reserve a cup of pasta water before draining the noodles. This starchy water can be added to the pesto sauce to create a creamy and flavorful sauce.
  • Garnish with Fresh Herbs and Parmesan: Before serving, garnish the pasta with freshly chopped basil or parsley and grated Parmesan cheese. This adds a pop of color, flavor, and aroma.

Conclusion:

Noodles with Pesto, Parmesan, and Broccoli is a delightful and versatile dish that can be enjoyed as a main course or a side dish. The combination of flavors and textures in this dish is simply irresistible. The bright and aromatic pesto sauce, the tender-crisp broccoli, and the nutty Parmesan cheese come together perfectly to create a satisfying and memorable meal. Whether you are serving it for a casual weeknight dinner or a special occasion, this dish is sure to impress. With its ease of preparation and delicious taste, Noodles with Pesto, Parmesan, and Broccoli is a must-try recipe for any home cook.

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