SPICY SUN-DRIED TOMATO AND BROCCOLI PASTA
Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil.
Provided by Cookie and Kate
Categories Pasta
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
- Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
- Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don't quit cooking prematurely here; you want the broccoli to be nice and toasty.
- Get out the pan's lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
- Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you'd like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
- Serve right away, garnished with the remaining Parmigiano.
Nutrition Facts : ServingSize One serving, Calories 364 calories, Sugar 1.1 g, Sodium 539.7 mg, Fat 30.5 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 4 g, Protein 9.3 g, Cholesterol 12.6 mg
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
BROCCOLI FLORETS WITH SUN-DRIED TOMATOES OVER PENNE!
Garlic kicks up this pasta dish along with chipotle. Sweetened with sundried tomatoes. The sundried tomatoes and chipotle will reconstitute in the cooking process so be sure to mince fine.
Provided by Rita1652
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pan add broccoli stir fry 2 minutes: add onions and stir fry 1 minute; add garlic, sundried tomatoes, chipotle, and Italian herbs stir fry one minute; add cup of broth bring to boil and lower heat.
- Cover and simmer till broccoli is tender about 5 minutes.
- Season with salt and pepper if needed and top with fresh basil and sprinkle with grated cheese of your choice & or pine nuts .
Nutrition Facts : Calories 421.5, Fat 14, SaturatedFat 1.9, Sodium 92.1, Carbohydrate 69.1, Fiber 9.1, Sugar 1.8, Protein 9.3
PENNE WITH SUN-DRIED TOMATOES
Make and share this Penne With Sun-Dried Tomatoes recipe from Food.com.
Provided by Dreamgoddess
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling water for 10 minutes and drain.
- In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
- Toss pasta with the tomato, garlic, and spinach mixture.
- Serve warm.
Nutrition Facts : Calories 262.5, Fat 2, SaturatedFat 0.2, Sodium 352.4, Carbohydrate 56.5, Fiber 10, Sugar 5.6, Protein 8.9
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