Ingredients

The following ingredients have 6 Servings
  • 1 pound spaghetti, vermicelli, capellini, or angel hair pasta (whole wheat or gluten free pasta works great)
  • 1 1/2 pounds broccoli heads, cut from stalks into small florets ((about 1 lb florets))
  • 3/4 cup pesto (with cheese or dairy-free)
  • 3 tablespoons extra virgin olive oil
  • Grated parmesan, pecorino, or vegan parmesan cheese
  • Salt to taste

Instruction

  • Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook to desired tenderness, stirring frequently. See pasta package for instructions – cooking time will depend on the type of pasta you choose.
  • While pasta is cooking, bring 3/4 cup water to a boil in a medium saucepan. Add broccoli florets to the pan and cover tightly with a lid.
  • Let the broccoli steam for 2-5 minutes, or until tender and bright green.
  • Remove from heat and drain in a colander.
  • When the pasta is cooked, reserve about 1 cup of the cooking water in a separate bowl, then drain the pasta in a colander.
  • In a medium mixing bowl, combine pesto, olive oil, and 1/2 cup of the reserved pasta water. Add additional pasta water to make the sauce more liquid, if desired. Season with salt to taste (if using dairy-free pesto, you may need more salt for flavor).
  • Add the steamed broccoli to the pasta along with the pesto sauce. Toss the pasta and vegetables gently with the sauce to coat. Salt again to taste, if desired.
  • Serve pasta topped with grated parmesan, pecorino, or vegan parmesan cheese. If you're vegetarian, be sure to choose parmesan with a vegetarian rennet. You can also sprinkle on a few red pepper flakes for a touch of spice, if desired.