It was dinnertime, I was tired, my husband was gone (not for good). “Spaghetti” is what the kids wanted. I knew just what 15-minute-meal to make. With only 2 pans and 4 pasta bowls, clean was a cinch.
15-minute pesto pasta with broccoli (serves 3, easy to double!)
- 1/2 lb of pasta (I used whole wheat spaghetti noodles, but anything will be great)
- 1 large head of broccoli
- 2 heaping handfuls of arugula (can substitue spinach)
- 1 tablespoon butter (or grapeseed oil)
- 1/3 cup prepared pesto (I pulled some out of the freezer I had prepared earlier for just such an occasion, but any store worth it’s salt should have a good one)
- parmesan for serving, if desired. It is always desired.
1. Bring a large stock pot of salted water to a boil. Drop the pasta.
2. Meanwhile, wash and chop the broccoli into bite-size pieces. Start a saute pan over medium heat, melt the butter and add the broccoli. Stir the broccoli occasionally and season with salt and pepper. When the broccoli is fork tender and the pasta is al dente, drain the pasta, reserving 1/2 cup of pasta water, and add pasta it to the saute pan along with the arugula. Saute together for about 1 minute. Remove from heat and stir in the pesto. Add splashes of pasta water as necessary for consistency and moisture. I serve mine with a sprinkle of parmesan cheese because nothing says, “I am delicious” better than that.