Brown Rice Pesto Pasta with Broccoli

May 14, 2018


This is another one of my recipes that’s so simple and easy you probably don’t even need to read the directions below! This is more of me sharing a healthy, SUPER easy, budget and thyme-friendly dinner idea. Great for a meatless Monday.


Total Thyme: 15 minutes


Serves: 2-4 depending on how hungry you are



Brown Rice Pasta: ½ lb, Penne Shaped


Garlic: 1 clove (optional)


Broccoli Florets: ½ of 12 ounce bag (or if you’re chopping yourself, chop about 1 small-medium head of broccoli)

Cherry Tomatoes: 1 cup

Pesto: 1 8-ounce jar, store bought

Fresh Parmesan: a couple handfuls

Fresh Basil: a big handful

Salt for water




Cook brown rice pasta according to package directions. Make sure you add several shakes of salt to the water first. While past is cooking…


Loosely chop the basil.


Add a drizzle of oil to a pan and heat over medium. Once hot, add some garlic and stir until fragrant.

Add the broccoli and sauté, stirring frequently, for about 5-8 minutes.


Add the cherry tomatoes to the pan and stir for another minute or 2.


Drain the pasta, and toss with the broccoli and tomatoes.


Add in the pesto, mix well, and divide plates. Top each with parmesan cheese and a few loosely chopped pieces of basil.




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