Healthy Basil Parmesan Pasta

Made with these products from The Olive Press:

Basil Parmesan EVOO

Servings: 6


  • 2 cups of uncooked fusilli pasta (or your favorite pasta)
  • 2 large garlic cloves minced
  • 1 tbsp of EVOO
  • 1/3 cup Basil Parmesan (divided)
  • 2 cups of cherry tomatoes cut in halves
  • 4 cups of broccoli florets chopped
  • 1/3 cup sun-dried tomatoes sliced
  • ½ cup pasta water
  • ½ cup grated parmesan cheese
  • Salt to taste
  • Red pepper flakes to taste
  • Ground black pepper to taste
  1. Cook pasta as the package instructs.
  2. Reserve ½ cup of pasta water, drain pasta and set aside.
  3. Heat large deep pot over medium heat, add EVOO and garlic. Sautee for 30 seconds, stirring frequently.
  4. Then add about 1 tsp. of the Basil Parmesan, tomatoes and cook for 4 mins while stirring.
  5. Add the chopped broccoli, 1 tbsp of the Basil Parmesan, and cook for 5 mins.
  6. Remove pot from heat. Add the remaining Basil Parmesan, sun-dried tomatoes, salt, pepper, red pepper flakes, cheese, pasta, and pasta water. Stir, serve and enjoy!