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94% would make again

5-Ingredient Pesto Pasta

Tasty Team

Ingredients

for 4 servings

  • 1 head broccoli
  • 3 ½ cups rigatoni (350 g)
  • 2 cups sun-dried tomato (100 g)
  • ⅔ cup fresh pesto (150 g)
  • ½ cup grated parmesan cheese (50 g)
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 1033
  • Fat 37g
  • Carbs 148g
  • Fiber 16g
  • Sugar 35g
  • Protein 37g

Estimated values based on one serving size.

Preparation

  1. Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 350°F (180°C).
  2. Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
  3. Place the pasta back in the pot with about 50ml (¼ cup) of the pasta water.
  4. On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.
  5. Enjoy!

Ingredients

for 4 servings

  • 1 head broccoli
  • 3 ½ cups rigatoni (350 g)
  • 2 cups sun-dried tomato (100 g)
  • ⅔ cup fresh pesto (150 g)
  • ½ cup grated parmesan cheese (50 g)
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 1033
  • Fat 37g
  • Carbs 148g
  • Fiber 16g
  • Sugar 35g
  • Protein 37g

Estimated values based on one serving size.

Preparation

  1. Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 350°F (180°C).
  2. Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
  3. Place the pasta back in the pot with about 50ml (¼ cup) of the pasta water.
  4. On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.
  5. Enjoy!

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