This easy recipe for pasta with broccoli, greens and sun dried tomato pesto is a great dish if you’re looking for a one-pot meal. You can add a few white beans for added protein, but it is great on its own, and hearty enough that you’ll feel satisfied. The recipe can be made in about 10 minutes from start to finish (not including the time it takes to boil water), and any leftovers make a great lunch the next day. You can serve a simple tossed salad on the side, but this is truly a stand-alone dish if you’re not in the mood for extensive food prep.

See Also

Pasta with Cauliflower and Arugula

Pasta with Arugula, Olive Oil and Garlic

Pasta alla Brunella: Summer Pasta Salad

Ingredients

• 1 package durum semolina, whole wheat, brown rice or gluten-free pasta
• 4 cups broccoli florets
• 4 cups julienne kale leaves
• ¾ -1 cup sun dried tomato pesto
• 1 cup cooked white beans (optional)
• Grated Parmigiano Reggiano, ricotta salata or Manchego cheese
• Sea salt and freshly ground pepper

• Prep Time: 5 minutes
• Cook Time: 10 minutes

• Total Time: 15 minutes

Preparation

Bring a large pasta or soup pot of water to the boil.
Add a couple of healthy pinches of sea salt to the water, along with the pasta.
Cook according to package instructions. Two minutes before removing the pasta from the heat, add the broccoli florets and stir well until they turn bright green (less than a minute). Add the kale, stir thoroughly, and finish cooking the pasta.
Drain the pasta and vegetables in a colander.

The vegetables should be tender but still crisp.
Return the pasta and vegetables to the pan, along with ¾ cup of the sun dried tomato pesto and the beans if desired.
Toss well, adding more pesto as needed. Season with sea salt and pepper to taste and serve with grated cheese passed on the side.
Serves 4 as an entrée.
Notes and Variations: Most good grocery stores (including Trader Joe’s) carry nice quality prepared sun dried tomato pesto. All pesto freezes well and is a great thing to keep on hand for last minute dinners.
White, pink or kidney beans all provide added plant protein to this dish. Simply rinse them and toss into the mix. Canned beans are fine; any leftover beans can be used in a tossed salad.
Copyright 2012 by Jen Hoy