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A bowl of sundried tomato pesto pasta with broccoli

Sundried Tomato Pesto Pasta with Broccoli and Spinach

Cook time: 10 mins
Total time: 10 mins
Yield: 6 servings

Description

*For broccoli heads, cut florets from the stalk and then into bite-size pieces. Use a paring knife to remove the tough outer peel from the stalk and then slice 1/4-inch-thick. For broccoli crowns, cut florets into bite-size pieces. Or buy packaged broccoli florets
Save time by making the Sundried Tomato Pesto ahead!

Ingredients

  • Salt
  • 1 pound bite-size pasta (such as rotini, penne, or ziti)
  • 2 pounds 1 pound each: broccoli* and frozen leaf spinach
  • 1 cup Sundried Tomato Pesto
  • Pecorino Romano or Reggiano Parmegiano for sprinkling (optional)

Instructions

  • Bring a generous 2 quarts of water and 1 tablespoon of table salt to boil in a large pot. Using back of the box cooking times as a guide, add pasta to the water, stirring several times at the beginning to prevent sticking. The last 4 minutes of the pasta cooking time add the broccoli; cook until bright green and tender-crisp. The last minute, add the spinach and return water to a simmer.
  • With a large bowl under the strainer to catch the liquid, drain the pasta and return it to the pot. Add pesto and up to 1 cup of the reserved cooking liquid; toss to combine. Serve with grated cheese, if you like, and serve immediately.