Jenny Rosenstrach's Effortless Weeknight Dinner Ideas

Since my college days, I've been deeply engaged in the culinary scene. Over the years, a few individuals have significantly shaped how I approach cooking and recipe sharing. One such influence is Jenny Rosenstrach. As a lifelong vegetarian, her innovative recipes have always resonated with me, standing out for their balance of creativity and simplicity.

Jenny is the mind behind Dinner: A Love Story, an acclaimed blog and newsletter focused on family meals. She’s also penned six bestselling books, including Dinner: A Love Story and The Weekday Vegetarians. Every dish I’ve tried has been a revelation, and her witty yet relatable writing style is exactly what you need when navigating kitchen challenges. It’s no surprise that many of her recipes have quickly become staples in my home.

Jenny Rosenstrach's Secrets to Effortless Weeknight Meals

In her latest cookbook, The Weekday Vegetarians Get Simple, Jenny offers a wealth of delightful vegetarian dishes that demonstrate how enjoyable meat-free eating can be. Keep reading for a sneak peek at her recipe for Broccoli Pesto Pasta, showcasing a unique twist on a classic weeknight favorite.

The Weekday Vegetarians Get Simple by Jenny Rosenstrach

$32.99 at Target

What defines your cooking philosophy?

For nearly 15 years, I’ve shared my culinary journey through Dinner: A Love Story, always focusing on the importance of making dinner without needing it to be extravagant. My recipes are straightforward, genuine, and crafted in a family kitchen—perfect for everyday cooking.

What was your approach to creating this dish?

It was a game-changer when I learned that pesto could be made with various vegetables and nuts, not just basil and pine nuts. One day, I had some broccoli that needed using. To repurpose it, I blended it into a rich sauce for pasta—an approach I find always works.

Why is this recipe ideal for busy weeknights?

This recipe can be made in one pot (plus a blender), and the pasta cooks alongside the broccoli, which means less cleanup after a long day.

Is this recipe flexible with tools?

Using an immersion blender is convenient for achieving a creamy texture directly in the pot, but a high-quality countertop blender usually produces a smoother sauce. Investing in a reliable blender, like a Cuisinart or Vitamix, is worthwhile.

Cuisinart Hurricane Pro 3.5 Peak Blender

$399.95 at Williams Sonoma

Vitamix Explorian Series E310 10 Speed Blender

$379.99 at Target

What substitutions can be made for this recipe?

For a vegan option: Omit the Parmesan and add three tablespoons of nutritional yeast during blending.

For gluten-free: Replace regular pasta with gluten-free alternatives. (Taste Republic is my preferred brand.) If broccoli isn’t available, you can use cauliflower, butternut squash, or canned artichokes. Mastering this technique means you can transform nearly any vegetable into a sauce.

What tips do you have for incorporating more vegetarian meals?

We often see meat as the centerpiece of our meals, like thinking of chicken for chicken parm. I suggest flipping that mindset and asking yourself what type of dish you’re craving. Tacos? Pizza? Soup? By thinking in this way, it becomes easier to explore delicious vegetarian options, such as Crispy Cauliflower Tacos, Corn-and-Tomato Pizza, or Coconut Corn Soup with Tofu. All of these can be found in The Weekday Vegetarians: Get Simple.

What do you love about sharing recipes for home cooks?

It’s interesting because while I value good food and cherish hearing success stories from readers, my primary focus is on the joy of sharing meals together. I’ve prepared countless dinners for my daughters over the years, and while I remember the meals fondly, it’s the moments spent at the table that stick with me. Today, every dinner feels like a daily gift, whether it’s shared with my family or enjoyed alone with my thoughts.

Dinner is like a gift I can give myself every day.

Which recipes from the book do you recommend?

The Summer Sicilian Eggplant Parm, a light take on a classic.
The Mixed Mushroom Shepherd’s Pie, perfect for Thanksgiving or a casual weeknight.
The Tomato and Blue Cheese Tart, an excellent example of minimal effort for maximum flavor.
The Miso-Mushroom Tacos with Pickled Cabbage, a favorite for busy nights.
The Crispy Curried Cauliflower with Coconut and Raisins, a delightful pairing with a simple soup.
The Brown Butter Orzo with Zucchini and Basil.

There are plenty more! These are just a few highlights.

Print Recipe

Description

This pasta is a masterclass in crafting incredible vegetarian flavor. It’s so simple that you’ll want to experiment with any vegetable as a sauce!

Ingredients

Kosher salt
5 cups roughly chopped broccoli, including stalks (from 1 large head)
1/2 cup extra-virgin olive oil, plus more for drizzling
1 garlic clove, pressed
3 scallions, white and light green parts only, roughly chopped
1/3 cup pine nuts
1/3 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste
1 pound pasta (spaghetti or fettuccine works well, but any type is fine)
Red pepper flakes, for serving

Instructions

In a large pot, bring salted water (at least 10 cups) to a boil. Add the broccoli and boil for 3 minutes. Remove a third of the broccoli with a slotted spoon and set it aside on a cutting board to cool, then chop it finely. Continue boiling the remaining broccoli for another minute. Turn off the heat, reserve ¼ cup of the broccoli water, then scoop out the rest of the broccoli into a blender, excess water is fine.
In the blender, combine the olive oil, garlic, scallions, pine nuts, Parmesan, lemon juice, 1-2 tablespoons of the reserved broccoli water, and salt and pepper. Blend until smooth and emulsified (you want it pourable—thinner than a milkshake), adding more broccoli water as necessary.
Bring the broccoli water back to a boil. Cook the pasta to al dente according to package instructions. If you’ve used all your reserved broccoli water, set aside another ¼ cup of pasta water. Drain the pasta, drizzling in olive oil to prevent sticking. Return the pasta to the pot and toss in the pesto until it evenly coats the pasta without being gloppy (add pasta water if needed). Serve with red pepper flakes, the reserved chopped broccoli, and extra Parmesan.

Prep Time: 10 minutes
Cook Time: 20 minutes

Keywords: pasta, broccoli, pesto