Penne and Broccoli with Tomatoes, Walnuts, and Raisins

Broccoli in a seashell dish

This pasta dish is filled with a variety of delicious flavors and textures — tomatoes walnuts, as well as along with healthful broccoli. Broccoli is loaded with calcium and vitamin C and nutrient-rich walnuts are a good source of alpha-linolenic acid, an essential omega-3 fatty acid.  If you have fresh herbs on hand, use them instead of dried. Recipe is from Vegan on the Cheap* by Robin Robertson © 2011, published by John Wiley & Sons.

Serves: 4

  • 1 pound broccoli, cut into 1-inch pieces and florets
  • 1 pound penne
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/3 cup toasted walnut pieces
  • 1/3 cup raisins
  • 1/4 cup fresh minced parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • Salt and freshly ground black pepper
  • 14-ounce can diced tomatoes, undrained
  • 14-ounce can crushed tomatoes
  • 1/4 teaspoon natural granulated sugar

Steam or blanch the broccoli until just tender, 4 to 5 minutes. Drain, run under cold water to stop the cooking process, and set aside.

In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes.

While the pasta is cooking, heat the oil in skillet over medium heat. Add the garlic and cook until softened and fragrant, about 1 minute. Add the walnuts, raisins, parsley, basil, marjoram, and salt and pepper to taste. Stir in the diced tomatoes with their juice, crushed tomatoes, and sugar and simmer until the liquid reduces slightly. Add the reserved broccoli and toss to heat through.

When the pasta is cooked, drain it well and return to the pot. Add the broccoli mixture and toss gently to combine. Serve hot.

Variation: Substitute pine nuts for the walnuts.

Robin Robertson is the author of numerous cookbooks, including  Fresh from the Vegetarian Slow Cooker* and many other titles.Visit Robin at Global Vegan Kitchen.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

image_pdfimage_print

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>