Best 3 Pesto Pasta With Sun Dried Tomatoes And Broccoli Recipes
Indulge in a symphony of flavors with our delectable Pesto Pasta with Sun-Dried Tomatoes and Broccoli. This vibrant dish combines the freshness of basil pesto, the tangy sweetness of sun-dried tomatoes, and the earthy goodness of broccoli, all tossed with perfectly cooked pasta. Each bite is a burst of Mediterranean delight, offering a balance of flavors and textures that will tantalize your taste buds.
This recipe is a delightful fusion of classic Italian flavors and healthy ingredients. The homemade pesto, made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, forms the aromatic base of this dish. Juicy sun-dried tomatoes add a pop of color and a sweet-tart flavor, while tender broccoli florets bring a satisfying crunch and essential nutrients.
But that's not all. This article also features a tantalizing collection of other pasta recipes that will surely satisfy your cravings. From the classic Spaghetti Aglio e Olio with its simplicity and garlicky goodness to the hearty and flavorful Tuscan Sausage Pasta, there's something for every palate.
So, whether you're a seasoned home cook or just starting your culinary journey, this comprehensive guide has all the inspiration you need to create a memorable pasta meal. Get ready to impress your family and friends with these delightful recipes!
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.
SUN-DRIED TOMATO AND BROCCOLI PASTA
Provided by Andrea Bemis
Categories Pasta Tomato Vegetarian Dinner Broccoli Healthy Self Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.
Tips:
- Choose high-quality ingredients for the best flavor. Use fresh basil, olive oil, and Parmesan cheese. If you can, use sun-dried tomatoes that are packed in oil, not water.
- Make the pesto ahead of time. It will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 months. This makes it a great option for a quick and easy weeknight meal.
- Don't overcook the broccoli. It should be tender but still slightly crunchy.
- Add the pesto to the pasta while it is still hot. This will help the pesto to evenly coat the pasta and create a creamy, flavorful sauce.
- Serve the pasta with a sprinkle of Parmesan cheese and some additional sun-dried tomatoes. You can also add a side salad or some grilled chicken or shrimp.
Conclusion:
This pesto pasta with sun-dried tomatoes and broccoli is a delicious and easy weeknight meal. It is packed with flavor and is sure to please everyone at your table. With its vibrant colors and fresh ingredients, this dish is sure to be a hit at your next gathering. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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