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
- 250 g/8oz broccoli
- 2 tbsp olive oil
- 3 tbsp sun-dried tomatoes finely chopped
- 1/2 tsp chilli flakes
- 3 cloves garlic sliced
- 25g/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.