Basil Pesto Pasta
Angie McGowan
Greet spring with this light and bright vegetarian dish.
Ingredients
- 1 package penne pasta
- 1 pinch kosher salt
- 2 Tbs olive oil
- 3 cups broccoli florets
- 2 cups cherry tomatoes
- 1 cup frozen peas, defrosted
- 1 cup pesto
- 1/4 cup pine nuts
Directions
- Cook pasta according to package directions; use kosher salt to season the pasta's cooking water.
- Preheat a large sauté pan and drizzle with olive oil. Add broccoli florets and cherry tomatoes.
- Cover with a lid and sauté over medium heat just until broccoli becomes a vibrant green and tomatoes start to burst. Add peas and heat through.
- Add cooked pasta and pesto to a large bowl. Toss to combine. Add vegetables and pine nuts. Toss well and serve.
Nutrition Facts
Calories 707
Calories from Fat 294 (42%)
(51%)Total Fat 33g
(34%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
(5%)Cholesterol 14mg
(18%)Sodium 436mg
(15%)Potassium 521mg
Total Carbohydrate 80g
(24%)Dietary Fiber 6g
Sugars 2g
Sugar Alcohols 0g
(47%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.