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An overhead of rigatoni pesto with broccoli and tomoatoes.
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Rigatoni Pesto with Broccoli and Tomatoes

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!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 563kcal
Cost 20

Ingredients

Instructions

  • 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.

Notes

Serve hot and sprinkle with parmesan cheese to finish.

Nutrition

Serving: 2cups | Calories: 563kcal | Carbohydrates: 95g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 544mg | Potassium: 1851mg | Fiber: 11g | Sugar: 18g | Vitamin A: 2106IU | Vitamin C: 159mg | Calcium: 169mg | Iron: 5mg