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Creamy Sun-Dried Tomato & Parmesan Fusilli with Broccoli & Cauliflower

An easy weeknight pasta recipe featuring broccoli and cauliflower florets, sweet and chewy sun-dried tomatoes and our spiral pasta in a bold tomatoey cream sauce. You’re going to want to keep this one in the weekly rotation.

SERVES: 4-6
LEVEL: Easy Weeknight

INGREDIENTS

1 (1-pound) package DeLallo Fusill
1 crown fresh broccoli, cut into florets
1/2 head cauliflower, cut into florets
2 tablespoons DeLallo Sun-Dried Tomato, Basil & Cheese Pesto
1 (6.7-ounce) jar DeLallo Sun-Dried Tomatoes, drained and chopped
3 cups heavy cream
1/2 cup DeLallo Grated Parmesan, plus more for serving

DIRECTIONS

Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving 1/2 cup of pasta water.
In the meantime, fill a pot with a few inches of water, then bring that water to a simmer over medium-high heat. Add florets and cover. Steam for 4-5 minutes until tender. Drain and set aside.
In a large saucepan, heat heavy cream on a low setting. Stir in grated cheese. Once the sauce is warmed, stir in sun-dried tomato pesto. Cook together for about 3 minutes to infuse flavors.
Add sun-dried tomatoes, steamed florets and the hot pasta to the saucepan. Cook together for another 2 minutes on medium heat. Add reserved pasta water if necessary to thin sauce.
Serve topped with grated Parmesan.

Creamy Sun-Dried Tomato & Parmesan Fusilli with Broccoli & Cauliflower

Related Recipes

DeLallo Fusilli Pasta 1 lb.

DeLallo Sun-Dried Tomatoes 6.7 oz.

DeLallo Grated Parmesan Cheese 8 oz.