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!
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.