Easy Creamy Pesto Vegetable Pasta
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 12 ounces pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the broccoli florets and cherry tomatoes to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the broccoli is tender but still bright.
- Stir in the basil pesto and heavy cream. Let the mixture simmer gently for 2 minutes to warm through and combine.
- Add the drained pasta and fresh spinach to the skillet. Toss everything together until the spinach wilts and the pasta is evenly coated.
- Remove from heat, sprinkle with Parmesan cheese, and season with salt and pepper. Toss once more before serving.
Notes
If the sauce thickens too much after sitting, stir in a splash of the pasta cooking water to loosen it. Leftovers reheat well in a skillet over low heat with a little extra cream to restore creaminess. You can swap the broccoli for zucchini if that is what you have on hand.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander