Nutritional Info

Nutrition Facts

Serving Size 1 (26g)

Calories 14
Calories from Fat 5 (35%)
Amount Per Serving %DIV
Total Fat 0.5g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1.4mg 0%
Sodium 127.6mg 6%
Potassium 45mg 1%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0.6g 2%
Sugars 0g
Protein 1.2g 2%

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Recipe Description
A short, nubby pasta will be the easiest to toss with the pesto and broccoli.  I've found that when spaghetti is used, most of the florets end up in the bottom of the serving bowl.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  parmesan cheese, grated
1 Pinch(pn)  pepper, freshly ground, to taste
1 Pinch(pn)  kosher salt, to taste
2 Tablespoon(T)  fresh parsley, chopped
2/3 Cup(c)  sun dried tomato pesto
3 Cup(c)  broccoli florets
12 Ounce(oz)  rigatoni pasta


Cook the pasta.  At the same time, lightly steam the broccoli.  Drain the pasta and immediately toss with the pesto, broccoli and parsley.  Taste and add salt and pepper, if desired.  Garnish with Parmesan cheese.

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