Noodles with Pesto, Parmesan and Broccoli


  • ¼ cup olive oil
  • 1 large onion
  • ½ teaspoon dried crushed red pepper
  • 1 16-ounce package wide egg noodles
  • 1 cup grated Parmesan cheese
  • 8 cups broccoli florets
  • ¾ cup purchased pesto
  • + 1 more ingredients
    • 3 garlic cloves

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...

View full recipe at Epicurious


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