This rigatoni pesto with broccoli and tomatoes is always a hit in my household. It's loaded with veggies, has tons of flavor, and can be prepared in under 30 minutes. Rigatoni pesto for the win!
This Rigatoni pesto with broccoli and tomatoes is one of my favorite Sunday night dinner recipes. It's so easy to make, the kids love it (or at least they tell me they do) and it's on the healthier side too. Next time you're looking for an easy weekday or Sunday dinner, make sure this one is on your radar.
Love easy pasta recipes loaded with vegetables, try this Pasta Primavera with Sausage.
The mix of pesto and sun-dried tomatoes really gives this dish a great flavor. I get that pesto is kind of a hit-or-miss flavor for some people. But if you dig pesto, you’ll dig this healthy pasta recipe. And whether you make your own pesto or used jarred, it’ll be just as good!
I use regular durum semolina Rigatoni but if you're looking to it keep it even healthier, you can put this over whole wheat or chickpea pasta. With all the flavors it has, it’ll be hard to tell the difference from regular pasta.
So, how was it? If you tried this recipe, I would much appreciate if you leave a star rating in the recipe card below and/or a review in the comment section further down the page. And don't worry I'm an Italian from New Jersey...I got thick skin!
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Rigatoni Pesto with Broccoli and Tomatoes
- Large Dutch oven
- 1½ lb rigatoni
- 4 cloves garlic chopped
- 6-7 oz pesto jarred; can use more if needed
- ⅛ tsp crushed red pepper optional
- 1 lb grape tomatoes halved
- 2 heads broccoli small florets
- 8 oz sun-dried tomatoes jarred
- ½ cup white wine dry, crisp (optional)
- 2 cup chicken broth
- 1 cup parmesan cheese grated
- Heat a pot of water until boiling.
- In a medium sized pan, heat the olive oil over medium heat until hot. Add the garlic. Cook for 30 seconds or a minute until fragrant.
- Add 1 tbsp of pesto into the garlic (also add the crushed red pepper if using). Mix together then add the grape tomatoes. Cook, stirring occasionally, for about 3-4 minutes until tomatoes start to wilt.
- Add the broccoli and the rest of the pesto and mix in. Cook for about 5 minutes or until the broccoli has softened. Stir occasionally.
- While the broccoli cooks, add the pasta to the pot of boiling water. Cook until al dente. Drain and set aside.
- Once the broccoli is soft, add the sun-dried tomatoes, wine (optional), and chicken broth. Bring to a boil and then lower heat. Cook, mixing frequently for about 3-4 minutes.
- Add the pasta into the pan with vegetable, mixing frequently until you reach your desired texture.
- Sprinkle the parmesan cheese into the dish, mixing frequently.
Quick, easy delicious dish