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Pesto Pasta with Sundried Tomatoes and Broccoli

This is a quick and super easy meal and I needed to make a quick dinner tonight so I came up with this delicious dish. I always keep a big batch of pesto in the fridge so I always have some on hand, glad I did because it came in handy tonight.

This pasta is packed with veggies and even better because it’s made with homemade cilantro pesto. I love sun dried tomatoes and I put them in most pastas that I make. I also had left over salmon so I added some and it was a delicious addition. You could also add chicken if you would like, that would be yummy also or leave just as pictured above.

Pesto Pasta with Sundried Tomatoes and Broccoli

Print recipe
Pesto Pasta with Sundried Tomatoes and Broccoli
Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Vegetarian
Meal type Main Dish
Misc Serve Hot
This Pesto Pasta with Sundried Tomatoes and Broccoli is a quick and easy meal for a week night dinner. FrenchToasty.com has lots of quick recipes for you and your busy family.

Ingredients

  • 1/2 box rotini noodles
  • 1/2lb broccoli florets
  • 1/2 cup sun dried tomatoes
  • 1/2 cup cilantro pesto
  • fresh shredded Parmesan cheese

Optional

  • 1/4lb cooked salmon

Directions

Step 1
Cook pasta according to box.
Step 2
Add broccoli for last two minutes.
Step 3
Drain noodles and then add noodles back to pan. Add sun dried tomatoes and pesto sauce and stir until all piece are covered.
Step 4
Add optional cooked salmon or cooked chicken if you want it.
Step 5
Add fresh shredded Parmesan cheese right before serving.

Optional cooked salmon

Broccoli Summer Salad

This broccoli salad is packed with crunchy vegetables and juicy fruit. It’s a favorite at my house, my daughter loves it. I think her favorite part is the mandarin oranges, but she loves broccoli and apples just as much. This salad is very tastily paired with any summer main dish..burgers, sandwiches, ribs, chicken…it goes great with everything. Plus it’s a great way to make sure your family gets their fill of vegetables and fruit.

My friend has made this broccoli salad for years and I have always loved it so much. I finally asked her for the recipe, and then I lost it so I had to get it again. This time I’m making sure to put it on here so I will never lose it. I’m so excited to share this recipe with you all and I hope you enjoy it just as much as I do.

Broccoli Summer Salad

Print recipe
Broccoli Summer Salad
Serves 8
Prep time 15 minutes
Cook time 2 hours
Total time 2 hours, 15 minutes
Meal type Salad
Misc Serve Cold
This broccoli salad is delicious at any summer get together and great with anything BBQ'd. FrenchToasty.com has lots of summer sides.

Ingredients

Salad

  • 2lb broccoli florets (chopped bite size)
  • 1 can mandarin oranges (cut in half)
  • 1/2 cup red onion (chopped small)
  • 1/2 cup craisins
  • 1 green apple (chopped bite size)

Salad (Optional)

  • 1/2 cup slivered almonds
  • 6 bacon strips (crumbled)

Dressing

  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons white vinegar

Directions

Dressing
Step 1
Whisk mayonnaise, white vinegar and sugar until completely blended. Put in refrigerator until ready to mix salad.
Salad
Step 2
In a large bowl combine broccoli, apple, onion, oranges and craisins. You can add the optional bacon and almonds.
Step 3
Mix the salad with the dressing and refrigerate for a couple hours.
Step 4
Serve with more slivered almonds, Enjoy!

El Brócoli Queso Quesadillas

Today is chilly and a bit gloomy and I’m craving broccoli cheddar soup but I’m going to save that and make for dinner tonight. But it’s only lunch time and I’m hungry so what I can I do to satisfy my craving, and make a quick lunch…how about broccoli cheddar quesadilla. Sound good? Well it is delicious. So if you are craving something cheesy give this a try, and know that your making it healthier by adding the broccoli…like my thinking?!

El Brócoli Queso Quesadillas

Time 10 minutes
Servings 1

Ingredients

1 flour tortilla
a few slices of cheddar cheese
1 small red pepper, chopped
handful of broccoli, cut bite size
2 T Tapatio, or your favorite hot sauce
1 T Olive Oil

Optional toppings: hot sauce, guacamole and/or sour cream

Directions

  1. Heat the olive oil in a big pan and add broccoli and pepper. Cook for 2 minutes. Remove from pan.
  2. Put tortilla down, lay cheese on half of it. Add cooked broccoli mixture on top of cheese.
  3. Continue to cook on med-high for a few minutes. Put a few splashes of hot sauce on cheese and broccoli mixture. Keep a close eye to make sure it doesn’t burn.
  4. Fold quesadilla in half, cut in half or quarters and serve immediately.

If serving more then one, place finished quesadilla in oven to keep warm, until ready to serve.

Ooey Gooey Goodness!

 

Lemon Broccoli

Lemon Broccoli

Time: 15 minutes
Servings: 4

Ingredients
1lb broccoli or broccolini
1T extra virgin olive oil
1-2 teaspoons lemon zest
2 T lemon juice
dash of salt and pepper

Directions

  1. Steam broccoli for 4 minutes until tender but still crisp. Put in an ice bath to stop cooking.
  2. In a small bowl whisk other ingredients.
  3. Drizzle over broccoli and serve.

If you love lemon, you have got to try this. Enjoy!

Broccoli Cheddar Soup

I love soup, no matter what the weather is, I’m always up for a bowl. Living in the pacific northwest when a rainy day comes along I think…what kind of soup should I make today? This is a great recipe for fall and winter, when you want to curl up and have something warm in your hand and your tummy.

Broccoli Cheddar Soup

4 servings
Total Time 1 hour

Ingredients
2 cups broccoli, chopped into bite size pieces
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 tablespoons butter
2 cups chicken stock or 2cups water with 2 tsp bouillon
1 1/2 cups milk
1/2 cup flour
1 cup grated cheddar cheese and a little extra for additional topping
salt and pepper to taste
shredded carrots for topping

Directions

  1. Melt butter in pot over medium heat. Add onions and celery plus a pinch of salt and pepper and cook until soft.
  2. Add garlic, cook for an additional minute or two.
  3. Add broccoli and cook for one minute and then add chicken stock and cover.
  4. Bring to a boil, and cook until the broccoli is soft.
  5. Whisk together four and milk until combined.
  6. Add this mixture to the pot and stir gently.
  7. The soup will thicken. Once it’s thick and creamy looking, add the grated cheese and salt and pepper to taste. (I like to add a few pieces of uncooked broccoli at this point, so I have some pieces that are firm)
  8. Scoop into bowls and add shredded carrots and extra shredded cheese if wanted.

Enjoy!

With shredded carrots and extra cheese on top.

Close-up

Best served with a loaf of artisan bread, try the jalapeno cheddar, yummy!