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10Ingredients
30Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. gluten free pasta
- 12 oz. broccoli
- 6 cloves garlic
- 2 Tbsp. olive oil
- kosher salt
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. olive oil
- 8 oz. broccoli (I used broccolini)
- kosher salt
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories720Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium450mg19% |
Potassium730mg21% |
Protein19g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate96g32% |
Dietary Fiber8g32% |
Sugars6g |
Vitamin A20% |
Vitamin C210% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(11)
Yummly User 2 years ago
Too much red wine vinegar
Yummly User 3 years ago
This wasn’t bad, but it also wasn’t my favorite. It could be that I couldn’t get over the fact that I knew I was eating mushed, puréed broccoli. Might try again...
Yummly User 3 years ago
I couldn’t make the pesto smooth. I won’t do this recipe again.
Yummly User 3 years ago
Gross. The pesto was straight broccoli. I’m not a great cook so I didn’t know how to fix it
Yummly User 3 years ago
Quick, easy, and delicious!
Yummly User 4 years ago
You HAVE to be in the right mood to eat this. I tried it warm and I’ve tried it cold. I think it taste better cold.
Yummly User 4 years ago
Absolutely loved this dish. It didn't have an excessive vinegar flavor or too much oil - which was a pleasant surprise. I fiddled around with the recipe and steps for making it and my family adores it and all want to keep it for using more often.
Yummly User 4 years ago
So simple and so good! Everyone around our table agreed. We used bow tie, which held the pesto very well.
Yummly User 4 years ago
It turned out great! I had to add some more olive oil to the sauce I also added more veggies to the pasta and not just broccoli A little seasoning at the end gave it more flavor My teenagers loved it Will definitely make it again Thank you for the recipe
Yummly User 4 years ago
It was really good, but needs a lot more olive oil and some kind of binding agent to make it more of a sauce that sticks to the pasta, otherwise it’s really just broccoli. I added more oil and lots of Parmesan which made a big difference!
Yummly User 4 years ago
turned out okay, but either i used too much broccoli or didnt roast it enough cause the pesto came out too chunky and it wouldnt go smoooth despite many attempts in the food processor probably wouldnt make it again, tastes pretty much like a mediocre vegan meal