Spicy Sun-Dried Tomato and Broccoli Pasta
Ingredients
The pasta
-
½
pound
dried whole wheat bow-tie or spiral-shaped pasta
The sauce
-
5
tablespoons
extra-virgin olive oil
-
1
tablespoon
minced garlic
-
¼
teaspoon
crushed red pepper flakes
The vegetables
-
1 ½
pound
broccoli
-
½
cup
oil-packed sun-dried tomatoes
The cheese
-
2 to 3
ounces
goat cheese
-
⅓
cup
coarsely grated Parmigiano-Reggiano
Optional ingredients
-
15
pieces
pitted kalamata olives
-
½
small
lemon
-
2
cups
cooked chickpeas
-
a couple
handfuls
baby arugula
Instructions
- 1. Boil salted water and cook the pasta until al dente, reserving some pasta water.
- 2. In a skillet, heat olive oil, then add red pepper flakes and garlic until fragrant.
- 3. Cook broccoli in the skillet until bright green and slightly browned, adding salt.
- 4. Add sun-dried tomatoes and a bit of reserved pasta water, cover, and cook briefly.
- 5. Combine drained pasta with the broccoli mixture, adding infused oil, goat cheese, and Parmigiano.
- 6. Stir in olives, lemon juice, and adjust creaminess with pasta water or olive oil as needed.
- 7. Serve immediately, garnished with remaining cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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