Simple Pasta with Broccoli and Sun-Dried Tomatoes
Sometimes simple can be sublime, and if you’re a broccoli fan, you’ll love this classic combo with pasta, embellished with sun-dried tomatoes and lots of garlic. Complete the meal with a colorful salad that includes some chickpeas or any kind of bean.
Serves: 4 to 6
- 10 to 12 ounces pasta, any short chunky shape,
preferably whole grain (or gluten-free if you prefer)
- 2 tablespoons extra-virgin olive oil
- 4 to 6 cloves garlic, minced
- 2 to 3 good-sized broccoli crowns, cut into small bite-sized pieces
- 1/2 to 2/3 cups sliced sun-dried tomatoes (see note)
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes
- Lemon or lime wedges for garnish, optional
Cook the pasta according to package directions, then drain.
Meanwhile, heat the oil in a large skillet. Add the garlic and sauté for a minute or two over low heat, just until golden.
Add the broccoli to the skillet along with about 1/4 cup water. Cover and steam over medium heat until the broccoli is bright green and just a little beyond tender-crisp. Remove from the heat.
Combine the cooked pasta with the broccoli mixture (along with any liquid remaining in the pan) and dried tomatoes in a serving container. Toss together and season with salt and pepper.
Serve at once, passing around dried hot red pepper flakes, and lemon or lime wedges if desired for embellishing individual portions.
Note: Since dried tomatoes are used generously in this dish, you may want to consider using those that are nice and moist but not oil-cured. But that’s entirely up to you.
Per Serving: 307.9 calories; 7.1g fat; 177.4mg sodium; 53.6g carbs; 14.8g fiber; 15.7g protein