I’m a huge fan of pastas with sauces that have loads of veggies blended into them, just like this one! Broccoli, spinach, and basil get blended up with creamy butter, salty olives, and bright lemon for a flavorful sauce that coats the pasta beautifully. Option to top with marinated tuna for protein or any other protein you’d like. Don’t skimp on the cheese and nuts on top!
Ingredient highlight
Tuna! Wild tuna is an excellent source of protein, omega-3 fats, vitamin B12, selenium, iron, and potassium. Tuna does contain mercury, so it’s important to not go overboard with it. Skipjack tuna is lower in mercury than albacore, if you can find it.
Servings 4
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 3 cups frozen or fresh broccoli (stems and florets, see note)*
- 12-16 oz rigatoni or other short pasta shape
- 2 cups loosely packed basil
- 1 heaping cup frozen spinach
- 1/4 cup packed pitted green olives (or use 2 tbsp capers)
- 4 tbsp butter
- 1 tbsp lemon juice
- 1-2 cloves garlic
- 1/2 tsp kosher salt
- 1 cup crumbled feta, goats cheese, and/or grated parmesan, for topping
- Black pepper, for topping
- Chopped walnuts, for topping
For the marinated tuna (optional):
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 (5 oz) cans wild tuna, drained
- Other topping ideas: ~ roasted tomatoes, crispy capers/garlic, chopped grilled sausage or chicken
- *Broccoli stems are very flavorful and using them will result in a silkier sauce. Be sure to use a peeler or a knife to trim off the outer fibrous layer of the stems. If using frozen broccoli (this is what I used), you can ignore this!
Instructions
- Fill a large pot with water (about 3 quarts) and bring to a boil. Season generously with salt (about 1 tbsp). Add the broccoli to the boiling water and let cook for 1 minute, or until no longer frozen (if using fresh broccoli, cook until very tender, maybe 2 minutes). Use a fine mesh sieve to remove the broccoli and transfer to a high-speed blender.
- Add the pasta to the boiling water and cook according to the package instructions. Reserve at least 1 cup of pasta water, then drain and transfer to the pot.
- To the blender, add the basil, spinach, olives, butter, lemon, garlic and salt. Add 1 cup of the reserved pasta water and blend until smooth, using a tamper tool to encourage everything to blend.
- Pour the sauce into the pot with the pasta and stir to coat the noodles. Serve topped with marinated tuna (if using), cheese, pepper, and walnuts.
To marinate the tuna:
- Add the oil, lemon, mustard, salt and pepper to a container with a lid and whisk until combined. Add the tuna, breaking it into chunks, and stir to coat the tuna in the marinade.
Items you can prep ahead (optional)
- Make marinated tuna (if using).
- Pit ¼ cup green olives.
- If using fresh broccoli, chop 3 cups worth florets and stems (peel the stems if using).
Substitutions:
- To make vegan, use olive oil in place of butter. Skip the cheese on top and sprinkle with flaky salt and extra nuts instead. Sub a can of drained beans for the tuna and marinate in the same mixture.
- To make gluten-free, use a gluten-free pasta.
- Use any herbs or a mix of herbs in place of basil, though basil is hard to beat!
- Use fresh instead of frozen spinach – about 4-5 cups loosely packed
- Use canned salmon or sardines in place of tuna.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through, stirring every 30 seconds. Top with tuna, nuts, cheese, and pepper. If skipping the tuna, squeeze some fresh lemon over top.
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