Broccoli and tomato pasta
Broccoli and tomato pasta combines cooked pasta with the flavours of broccoli, sun dried tomatoes and pesto. It is quick and easy to prepare making it ideal for weeknight dinners.
Ingredients
- 150 g broccoli
- 180 g dried pasta
- 1 lemon zest and juice
- 3 tablespoon pine nuts
- 3 teaspoon pesto
- 2 tablespoon sun-dried tomatoes
Instructions
- Lightly cook the broccoli and then partially mash with a fork leaving some small pieces.
- Drain the oil from the sun-dried tomatoes an cut each one into 2 or 3 pieces.
- Zest and juice the lemon.
- Cook the pasta, drain and return to the pan. Retain some of the water to add later.
- Add the mashed broccoli, lemon juice, lemon zest, pesto, pine nuts and tomatoes, (all the remaining ingredients) to the pan with the cooked pasta. Add a little of the drained pasta water and heat through gently stirring all the time so that it does not stick. This should only take a few minutes.
- Serve immediately in hot bowls.
Notes
How to serve
Serve this pasta dish as soon as it is ready either on its own or with a green leafy salad. Or you could make some focaccia, olive bread or rosemary and olive tear and share rolls to enjoy with it.
How to store
I think this pasta dish is at its best when freshly cooked but if you have any left over you could store it in the fridge until the next day before reheating in an oven or microwave.
Tips
- Broccoli and tomato pasta can be kept warm in the oven at a low temperature until you are ready to serve.
- Dried pasta with ridges such as twists or rigatoni are ideal for this recipe as they help to hold the mashed broccoli and pesto in the grooves.
Nutrition
Calories: 520kcalCarbohydrates: 83gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 108mgPotassium: 777mgFiber: 8gSugar: 8gVitamin A: 681IUVitamin C: 98mgCalcium: 88mgIron: 3mg
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