Pesto Farfalle with Meatballs and Broccoli
A delightful, healthy twist on classic pasta, this dish combines savory pesto pasta with tender chicken meatballs, sautéed bell peppers, and vibrant broccoli. Perfect for a family meal or a comforting dinner, this recipe brings together the best of Italian flavors and wholesome vegetables.

1 bowl
For 2 people
Difficulty
Average
Taste
Unknown
Health Benefits
Protein-Packed: Chicken meatballs provide a good source of lean protein, essential for muscle repair and growth.
Rich in Fiber: Broccoli and farfalle pasta both contribute fiber, which is beneficial for digestive health.
Antioxidants: The pesto sauce, made from fresh basil, offers antioxidants that help fight oxidative stress and inflammation.
Heart-Healthy Fats: The olive oil used in the dish provides monounsaturated fats that are good for heart health.
Vitamin Boost: Bell peppers and broccoli are rich in vitamin C, which supports a healthy immune system.
420 kcal
in 193g
Protein:
25g
Fats:
18g
Carbs:
38g
Cholesterol:
75mg
Sodium, Na:
420mg
Potassium, K:
400mg
A delightful and wholesome dish that combines the goodness of farfalle pasta, flavorful pesto sauce, tender chicken meatballs, and vibrant vegetables like broccoli and bell peppers. Perfect for a family meal or a quick dinner!
Allergy Advice
This recipe contains Eggs, Gluten, Tree Nuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
This recipe contain 2 sections
Meatballs
Ingredients
2
300 grams Chicken Mince
quarter cup Breadcrumbs
quarter cup Parmesan cheese
1 piece Egg
half teaspoon Garlic powder
half teaspoon Dried basil
quarter teaspoon Salt
Tips
Toast the breadcrumbs for enhanced flavor in the meatballs.
Store leftovers in an airtight container for up to 2 days.
Ensure meatballs are fully cooked to avoid health risks.
Directions
In a large mixing bowl, combine chicken mince, breadcrumbs, Parmesan cheese, egg, garlic powder, dried basil, salt, and black pepper.
Mix well until all ingredients are fully incorporated.
Form small meatballs (about 2.5 cm in diameter).
Heat a non-stick skillet over medium heat and add 1 tbsp olive oil.
Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and fully cooked. Set aside.
Notes
People with high cholesterol should consume in moderation due to the egg and cheese content.
Pasta and Vegetables
Ingredients
2
200 grams Farfalle Pasta
150 grams Broccoli
100 grams Bell peppers
half cup Pesto sauce
1 tablespoon Olive oil
Tips
Use whole-grain pasta for added fiber.
Customize vegetables like zucchini or cherry tomatoes for variety.
Directions
Bring a large pot of salted water to a boil.
Add the farfalle pasta and cook according to package instructions (usually 8-10 minutes).
Add broccoli florets to the boiling water for the last 3 minutes of pasta cooking time.
Drain the pasta and broccoli, reserving 0.25 cup of pasta water.
In the same skillet used for the meatballs, add the bell peppers and sauté for 3-4 minutes until slightly tender.
Remove from heat and set aside.
Return the pasta and broccoli to the pot.
Add the sautéed bell peppers and cooked meatballs.
Stir in the pesto sauce and reserved pasta water for a creamy consistency.
Gently mix until everything is evenly coated.
Divide the pesto pasta with meatballs and broccoli into four bowls.
Garnish with grated Parmesan cheese.
Serve warm and enjoy!
Notes
Individuals allergic to dairy (due to Parmesan cheese) or nuts (if the pesto contains nuts).
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