Do you have a household full of picky eaters? My kids definitely started that way. It’s a long and tiring road to develop healthy eating habits in your little ones but it does pay off in the end. I’ve seen huge improvements in my 10-year old who used to live off yogurt and bananas only.
This pasta dish was inspired by a little side dish I made last week. It tasted so wonderfully I thought throwing some pasta and parmesan into the mix made perfect sense.
Turns out I was right. This pasta dish was light yet flavourful, so much so that my daughter had seconds and my son had thirds! I was pleasantly surprised as I assumed the dish had more of a grown-up taste.
It’s so easy to make I am confident that if I am held up at work Brad will be able to master it with ease! If you are in the mood for something healthy, lean and nutritious with just a hint of spice, this little number is IT. Broccoli and sun-dried tomato pasta takes as long to prepare as to boil a pot of pasta!
- 1 lbs- any short pasta
- 1 head- broccoli
- 2 tbsp.-olive oil
- 3 tbsp.- sun-dried tomatoes finely chopped
- 1/2 tsp.- chilli flakes
- 3 cloves- garlic sliced
- 1/4 cup- freshly grated parmesan cheese
Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets.
Cook according to package directions, don't overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins.
While pasta and broccoli are cooking slice garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chilli flakes for 1 minute, stirring constantly to prevent burning. Set aside.
Drain pasta and broccoli, reserving 1/2 cup of water from the pasta.
Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add 1/2 reserved pasta water to loosen the sauce. Taste and add more salt if needed.
Serve with additional parmesan cheese.