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20 Minute Stovetop Sun Dried Tomato Broccoli Pesto Pasta

20 Minute Stovetop Sun Dried Tomato Broccoli Pesto Pasta

Course any meal, dinner
Cuisine American/Southern
Keyword broccoli, pasta, sun-dried tomatoes
Prep Time 4 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings 4 servings
Calories 312kcal
Author Paula Jones


  • *See below for homemade pesto recipe
  • 2 cups pasta uncooked, any shape
  • 3 to 4 cups broccoli florets
  • 2 cloves garlic minced
  • 1 tablespoon canola oil
  • 1 cup grape tomatoes
  • 1/3 cup pesto homemade or store bought
  • 1/3 cup sun dried tomatoes diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/3 cup Parmesan cheese shredded


  • Cook pasta according to package instruction to al dente.
  • Add broccoli florets to pasta for the last 5 minutes cook time.
  • Drain pasta and broccoli.
  • While pasta and broccoli are cooking, preheat a large, 12-inch, skillet or saute pan.
  • Heat canola in skillet, when oil is hot add garlic and cook 30 seconds. Add tomatoes and cook 2 to 3 minutes.
  • Turn to medium low and add pesto, sun dried tomatoes, salt, and peppers. Stir.
  • Stir in pasta, broccoli, and half the Parmesan cheese. Cook 3 to 4 minutes on low.
  • Taste and season additional as needed.
  • Sprinkle remaining Parmesan cheese on top.
  • Serve immediately.


  • 6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese1
  • to 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/4 to 1/2 cup extra-virgin olive oil
  1. Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
  2. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
  3. With the blender running, drizzle in the olive oil. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
  4. Taste the pesto and add more salt as needed to taste.
  5. Pesto looks best if used right away. If storing, store it in the smallest container possible and pour a little olive oil over the surface, cover, and refrigerate for up to a week. It can also be frozen for several months.
  6. 1/3 cup Parmesan cheese, shredded


Calories: 312kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 667mg | Potassium: 685mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1323IU | Vitamin C: 70mg | Calcium: 187mg | Iron: 2mg