This delicious weeknight meal of pasta with broccoli pesto is surprising due to the use of the broccoli in the pesto. It’s quick and healthy!

Pasta with broccoli pesto

Pasta with broccoli pesto

When I make pasta I like my pasta to be fairly simple. This pasta with broccoli pesto is a good example of one such dish. It’s super easy and uses only a few simple ingredients. The key component here is the broccoli pesto.

Making the broccoli pesto is not much different than making it with basil, but the flavor is very different. I actually really liked the effect. I do like my pasta to be on the dry side. If you prefer pasta with a lot of sauce you can add some cream to it or some tomato based sauce. That should work fine too.

Additions and variations

Now the fun part about this pasta with broccoli pesto is that it is super easy to vary and add different flavors to it. You can add more vegetables by adding some mushrooms or some baked courgette if you want. It kind of reminds me also of the pasta with spinach which is somewhat similar but maybe a little bit more creamy.

We had this for dinner when friends were visiting and we all loved it, except for Tom who is the ‘I like more sauce’ type. If you are too, you might want to consider another pasta recipe!

Pasta with broccoli pesto

Pasta with broccoli pesto

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Super easy and delicious recipe that is perfect for a quick weeknight meal
Decorative clock showing preparation time
Prep time 5 minutes
Cooking time 15 minutes
Total time 20 minutes

4 people


  • 300 g spaghetti
  • 250 gr broccoli cut into florets
  • 1 garlic clove peeled
  • 1 large lemon
  • 1/2 tsp dried chili flakes
  • 3 tbsp pine nuts
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp parmesan grated
  • pepper and salt

How to make the pasta with broccoli pesto

  • Cook the pasta according to package instruction. While the pasta is cooking briefly cook the broccoli for a few minutes.
  • Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. (or use a small foodprocessor). Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later. Taste the pesto and add salt and pepper where needed.
  • Drain the spaghetti and return it to the pan. Stir the broccolipesto through it and add the juice of 1/2 a lemon. Taste and season with salt and pepper. Add the olive and parmesan. Toss it all together and serve immediately!

Nutrition Information per portion

Calories: 529kcal | Carbohydrates: 64g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 3mg | Sodium: 90mg | Potassium: 458mg | Fiber: 5g | Sugar: 4g | Vitamin A: 501IU | Vitamin C: 70mg | Calcium: 100mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!


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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist