Sun-Dried Tomato Pasta with Broccoli
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Cookie and Kate · by Cookie and Kate★ 4.9

Sun-Dried Tomato Pasta with Broccoli

NUTRITION · PER SERVING35M COOK
CAL 25%·PRO 38%
CARBS 59G46% OF CAL
10G FIBER38G OTHER10G TOTAL SUGAR
FAT 26G47% OF CAL
7G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simple pasta with sun-dried tomatoes, sautéed broccoli, tangy goat cheese, and garlicky olive oil. Light, flavorful, and vegetarian, ready in 35 minutes.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 pound dried whole wheat bow-tie or spiral-shaped pasta
  • 5 tablespoons extra-virgin olive oil, divided, plus more if necessary
  • 1 tablespoon pressed or minced fresh garlic (about 5 to 6 garlic cloves)
  • Optional, for spice: 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds broccoli (about 4 medium, tightly packed crowns), chopped into small, bite-sized pieces
  • Fine salt or kosher salt
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
  • ⅓ cup coarsely grated Parmigiano-Reggiano or Parmesan cheese
  • 1/2 small lemon, juiced (1 to 2 tablespoons lemon juice)
  • Optional add-ins: 15 pitted Kalamata olives, chopped, 1 can chickpeas, drained and rinsed, and/or a couple handfuls of baby arugula (great with leftovers)
PREP
20M
SODIUM
496MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.