Noodles With Pesto Parmesan And Broccoli

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Noodles With Pesto Parmesan And Broccoli

 

1 16-ounce package wide egg noodles

1/4 cup olive oil

1 large onion, chopped

3 garlic cloves, chopped

1/2 teaspoon dried crushed red pepper

8 cups broccoli florets

1 cup grated Parmesan cheese

3/4 cup purchased pesto

 

Cook noodles in large pot of boiling salted water until just tender

but still firm to bite. Drain noodles, reserving 1 cup cooking

liquid. Heat olive oil in heavy large pot over medium heat. Add

onion, garlic and dried red pepper and sauté until onion is

translucent, about 5 minutes. Add broccoli and 1/4 cup reserved

noodle cooking liquid. Cover pot and cook until broccoli is

crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto.

Toss until noodles are evenly coated, adding remaining reserved liquid by

tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer

mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese. serves 4

to 6.

 

 

 

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