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pasta with broccoli and sun-dried tomatoes in a pan

Broccoli and Sun-dried Tomato Pasta

Julia Frey of Vikalinka
Pasta with broccoli, sun-dried tomatoes, garlic and Parmesan cheese.
5 from 7 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main
Cuisine Italian
Servings 6
Calories 361 kcal

Ingredients
  

  • 1 lbs any short pasta
  • salt to taste
  • 250 g/8oz broccoli
  • 2 tbsp olive oil
  • 3 tbsp sun-dried tomatoes finely chopped
  • ½ tsp chilli flakes
  • 3 cloves garlic sliced
  • 25g/1/4 cup freshly grated parmesan cheese
  • 125ml/1/2 cup reserved pasta water

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 the 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 ½ 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 ½ reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.

Notes

For more intense flavour, use the oil your sun-dried tomatoes were packed in for sauteing. 

Nutrition

Calories: 361kcalCarbohydrates: 61gProtein: 13gFat: 7gSaturated Fat: 2gCholesterol: 3mgSodium: 94mgPotassium: 392mgFiber: 4gSugar: 4gVitamin A: 363IUVitamin C: 39mgCalcium: 90mgIron: 2mg
Keyword broccoli and sun-dried tomato pasta
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