This broccoli and sun-dried tomato pasta is what you can throw together when there is almost nothing left in the fridge!
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!
Ingredients
- 1 lbs- any short pasta
- salt
- 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
Instructions
- 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.
Sandee says
atLooks and sounds awesome. Can’t wait to make it. The only problem I may have is that it looks like it could be a little dry for me. I had stomach surgery and I must eat everything wet. Any suggestions to add moisture to the recipe?
vikalinka says
atHi Sandee, you can always add a bit of cream to make it saucy.
Wisemommy says
atI love this pasta. Thanks for sharing. I will try it myself.
Wendy says
atThis pasta is my favorire. And my family love these sun-dried tomatoes.
vikalinka says
atThank you, Wendy. I hope you enjoy this recipe! 🙂
Geraldine | Green Valley Kitchen says
atThis looks so good. I sometimes have a tough time with sun dried tomatoes but your technique of mincing them up would sort out any issues for me :). Pinning to try soon. Thanks!
vikalinka says
atI have the same issue, Geraldine. I don’t like them in big chunks, I find the flavour too strong but when I discovered that Italians often mince them with garlic and chilli flakes I was sold!
cynthia says
atDrooling over this pasta! Cavatappi is one of my favorite pasta shapes ever (so fun to eat!) and what you’ve combined it with sounds so delicious. Perfect weeknight meal 🙂
vikalinka says
atI am so with you, Cynthia! I choose my pasta according to its shape, the funner the better. Have you ever had trompetti aka little “trumpets”? Totally adorable!
Jennifer @ Seasons and Suppers says
atLove this! Pasta dishes like this are my favourite dinners. Saving to make very soon 🙂
vikalinka says
atThank you, Jennifer. My favourite as well-minimum effort, maximum enjoyment and everyone in the family is happy!
Laura (Tutti Dolci) says
atI could eat this pasta every night of the week, love the sun-dried tomatoes!
vikalinka says
atWe probably do eat this pasta every week! lol So easy and so good. I just change up the veg depending on what I have in the fridge. 🙂