PASTA WITH BROCCOLI AND SUN-DRIED TOMATOES

 

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Ingredients

  • 1/2 - 2/3 cup sliced sun-dried tomatoes (not oil-cured)
  • 10-12 oz. pasta, any short chunky shape (I used Barilla Omega-3 fortified whole grain penne)
  • 2-3 good-sized broccoli crowns, cut into bite-size pieces
  • 2 1/2 tbsp extra virgin olive oil (EVOO)
  • 1/2 cup grated fresh parm. cheese (or the soy version)

Directions

  • If the tomatoes you are using aren't moist, soak in hot water for 10 minutes and drain, then slice.
  • Cook pasta accordingly.
  • Steam broccoli on stove or microwave until tender-Crisp.
  • Combine pasta and broccoli in serving container. Add oil, tomatoes and cheese and toss together. Season with salt and pepper and serve.
  • For a heartier dish, add 16 oz. frozen ricotta cavatelli (but be careful of the sodium content!)

Notes

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