Broccoli and Sun-dried Tomato Pasta
Pasta with broccoli, sun-dried tomatoes, garlic and Parmesan cheese.
Servings: 6
Ingredients
- 450g / 1lb any short pasta
- salt to taste
- 250g / 8oz broccoli
- 2 tbsp This is an affiliate link.olive oil
- 3 tbsp This is an affiliate link.sun-dried tomatoes finely chopped
- 1/2 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 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.
Notes
For more intense flavour, use the oil your sun-dried tomatoes were packed in for sauteing.
Nutrition
Calories: 361kcal | Carbohydrates: 61g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 392mg | Fiber: 4g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 2mg