Broccolini and pasta may not be the most obvious duo, but together they make a Mediterranean-inspired one-bowl dinner that's easy and has fresh, rich, well-rounded flavor. Tender-crisp broccolini, juicy roasted tomatoes, and a bright, lemony pesto balance beautifully with rich flakes of tuna packed in olive oil. It's easy and wholesome-just the way the Mediterranean diet does pasta.
One-dish meals are my love language. There's something deeply satisfying about sitting down to a bowl of pasta that doesn't need a lineup of sides to feel complete. This broccolini pasta is hearty, nutrient-packed, and endlessly adaptable-proof that a simple weeknight dinner can still taste like something special.
While you can absolutely use your favorite store-bought pesto (no judgment whatsoever), I encourage you to try this homemade lemon-almond version at least once. It's zesty, nutty, and just the right amount of creamy-an upgrade that makes this recipe one of my favorite broccolini pasta recipes to date.
How to Choose the Best Broccolini
When you're choosing broccolini, look for bunches with firm, crisp stalks and florets that are tight and deep green rather than yellowing or starting to flower. Medium-sized stalks tend to cook most evenly-very thin ones can overcook quickly, while thick stalks may need to be halved lengthwise.
If you spot broccolini with its tender leaves still attached, all the better; they roast beautifully and add another layer of flavor. As with most produce, the freshest bunches will have moist, clean-looking cut ends rather than dry or woody ones.
Ingredients and substitutions
- Broccolini - I use one bunch in this recipe, which usually runs 10-12 ounces. You can always use more if you prefer.
- Extra virgin olive oil - I use Graza's "Sizzle" extra virgin olive oil here.
- Salt and pepper - Kirkland Signature's Organic No-Salt Seasoning from Costco is a good low-sodium choice here. And freshly ground black pepper really adds something to this recipe...don't be shy with it!
- Cooking spray - My favorite right now is Chosen Foods 100% Avocado Oil Spray.
- Cherry tomatoes - I like to use multicolored tomatoes for presentation.
- Orecchiette - you can use any small pasta you have on hand.
- Canned tuna packed in olive oil - I am a HUGE fan of Fishwife Tinned Seafood. It's a bit spendy, but the quality and flavor are amazing! I haven't found another brand that does tinned fish as well. This recipe would be delicious with any of their tuna, salmon, or rainbow trout products. My favorite is the tuna in spicy olive oil!
For the homemade pesto:
- Blanched and slivered almonds - I buy all of my nuts at Trader Joe's.
- Garlic - Fresh garlic only! Jarred garlic will not work in this recipe.
- Parmesan cheese - I buy a big wedge of Parmigiano Reggiano at Costco. It lasts a long time! Check the cheese counter at your grocery store for a small wedge of Parm...you'll be happy you used the real stuff.
- Fresh basil leaves - There's really no substitute for basil here, although if you don't have enough basil you can sub in up to ¼ cup of parsley.
- Lemon (juice and zest) - Adds a nice zing and really complements both the broccolini and the tuna. If you must use jarred lemon juice, start with half the amount called for and add more as needed.
- Kosher salt - If you are using table salt, start with half the amount called for and season to taste.
- Extra virgin olive oil - I typically use Graza's "Drizzle" here. The extra flavor in the early-harvest olive oil is adds a layer of complexity to the pesto.
Customize your broccolini pasta
This broccolini pasta recipe is wonderfully flexible, so don't be afraid to make it your own.
- Lighten it up with 3-4 ounces of seared ahi in place of the canned tuna.
- Swap in sliced chicken or salmon for variety. For ease and simplicity, you can even cook frozen salmon in your air fryer!
- Leave out the protein altogether and serve as a flavorful side dish.
- Use whatever small pasta you have on hand-farfalle, penne, even shells all work beautifully.
Tips for the best broccolini pasta
Trim the woody ends of your broccolini. Much like asparagus, the bottom inch or so of broccolini tends to be woody and unpleasant to eat. Make sure to trim them well to avoid chewy bits of broccolini in your pasta.
Don't skip preheating your sheet pan. Putting the pan in the oven while it preheats (before adding your veggies) helps give your broccolini and tomatoes a bit of flavorful color.
Get your pesto to the right consistency. Use extra olive oil or lemon juice to get your pesto just right. It should be stir-able but not at all runny. We'll thin it out to sauce consistency with a bit of pasta water just before tossing it with the pasta.
Prep ahead and storage recommendations
Make-ahead options
- Pesto: Make your pesto up to three days ahead. Store it in a jar with a thin layer of olive oil on top to keep it fresh and green.
- Veggies: Trim and chop the broccolini, and halve the cherry tomatoes the morning of, so dinner comes together fast.
Storing leftovers
This broccolini pasta keeps well in the fridge for up to 3 days in an airtight container. It can be enjoyed cold as a pasta salad or gently reheated on the stovetop with a splash of olive oil. Avoid reheating tuna more than once-it's best added fresh or eaten cold the next day.
Did you try this recipe?
If you try this broccolini pasta recipe, I'd love to hear what you think! ⭐ Leave a star rating and a review in the recipe card below-it's helpful feedback for me and also for fellow followers and cooks.
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Broccolini Pasta with Tuna and Lemony Pesto
Ingredients
- 1 bunch broccolini approximately 10-12 ounces
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Cooking spray
- 2 cups cherry tomatoes halved
- ½ pound orecchiette or other small pasta such as farfalle
- 2 cans tuna packed in olive oil I recommend Fishwife Tinned Seafood
For the homemade pesto:
- ¼ cup blanched and slivered almonds
- 2 cloves garlic
- 2 ounce chunk of Parmesan cheese about ¼ cup, grated
- 1½ cups basil leaves remove stems
- 1 lemon juice and zest
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Place a sheet pan in the oven and preheat to 400℉.
- Set a large pot of water on the stove to boil.
- Heat a 10-inch skillet over medium heat. Add the almonds and toast, stirring, until golden brown (4-5 minutes). Transfer to a plate and spread out to cool.¼ cup blanched and slivered almonds
- Trim the ends from the broccolini and cut into 2-inch pieces. Separate larger florets into medium-size pieces. Add to a medium bowl. Drizzle with some of the olive oil, season with salt and pepper, and toss everything to coat the broccolini.1 bunch broccolini, 2 tablespoons extra virgin olive oil, Salt and pepper to taste
- Take the preheated sheet pan out of the oven and set it on the stovetop. Spray it down with cooking spray and add the broccolini in a single layer. Return to the oven and set a timer for 10 minutes.Cooking spray
- Halve the tomatoes and add to the bowl you tossed the broccolini in. Add a little more olive oil, salt, and pepper, and toss to coat the tomatoes. When the timer for the broccolini goes off, take the pan out of the oven and give it a good toss. Add the tomatoes to the pan and return it to the oven for 10 more minutes.2 cups cherry tomatoes
- While the vegetables are roasting, add the garlic cloves, cooled almonds, and Parmesan to a food processor. Pulse until broken up into small pebble-sized pieces. Add the basil, lemon juice, lemon zest, and salt. Pulse again until finely chopped.2 cloves garlic, 2 ounce chunk of Parmesan cheese, 1½ cups basil leaves, 1 lemon, ½ teaspoon kosher salt
- Add ¼ cup olive oil and process for 10-20 seconds, stopping intermittently to scrape down the sides of the bowl, until the pesto is uniformly blended but not pureed. Add more olive oil if needed to achieve a loose paste consistency. Taste and add more salt if needed.¼ cup extra virgin olive oil
- Cook the pasta according to the directions. Just before draining, save ½ cup of the pasta water.½ pound orecchiette
- Add ¾ cup pesto to a large serving bowl. Whisk in the hot pasta water until fully combined, then add the pasta, the roasted vegetables, and the canned tuna. Season with plenty of black pepper and toss to combine everything.2 cans tuna packed in olive oil
- Top with extra parmesan and sliced basil, and serve immediately.
Notes
- This broccolini pasta can absolutely be made with store-bought pesto. If you have a lemon around, stir in a tablespoon of lemon juice to brighten up the dish.
- Sundried tomatoes can be substituted for fresh tomatoes, and broccoli or asparagus can be substituted for the broccolini.
- Use whatever small pasta you have on hand. You can boost the fiber content with whole wheat pasta.
- This recipe is also delicious with sliced chicken or cannellini beans in place of the tuna.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Claudia says
Just made this pasta and loved it! The lemony almond pesto with tuna and broccolini is such a great mix — super quick and tasty!
jaleah says
this broccolini pasta is amazing! such a great way to get some veggies in.
Ashley says
Wow! This was so yummy and great switch up from what I normally make for lunch.
Swathi says
Broccolini pasta and tuna with pesto is so addtictive and easy pasta dish. My family loved with some fresh green salad , thanks for this wholesome meal.
Lora says
This broccolini pasta sounds so fresh and flavorful. I love how the lemony pesto and tuna bring it all together!
Ashley says
This was so delicious! I love all the veggies in it!
Lisa says
Thank you! I'm so glad you enjoyed it :).
Sonja says
This was such a quick and fresh weeknight dinner! The sheetpan baking adds so much flavor to the broccolini and tomatoes and the tuna is a nice protein addition to the pasta.
Lisa says
Thank you! It always makes my day to hear when someone makes and likes a recipe. This is one of my faves.
Swathi says
Broccolini pasta and tuna is delicious great dinner idea, my family enjoyed it, I am going to make it again.
Lisa says
So glad this one turned out well for you—thanks for letting me know.
Nora says
This broccolini pasta with tuna was such a pleasant surprise! The flavors came together so beautifully! The lemony pesto added such a fresh brightness, and the tuna made it hearty without being heavy. Definitely a new favorite
Lisa says
I appreciate you taking the time to leave a note. Happy you enjoyed it!
Jet says
I never thought to pair broccolini with tuna and pesto, but this sounds so fresh and satisfying. That lemony almond pesto is genius. Can’t wait to try it!
Lisa says
It's so good! I'd love to hear what you think when you try it.