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    Home » Recipes » Vegan Main Dishes

    Simple Pasta with Broccoli and Sun-Dried Tomatoes

    Published: May 19, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Pasta with broccoli and dried tomatoes

    Simple Pasta with Broccoli and Sun-Dried Tomatoes

    If you're a broccoli fan, you'll love this classic combo with pasta, embellished with sun-dried tomatoes and lots of garlic.
    5 from 1 vote
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    Course: Pasta
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: broccoli pasta, vegetable pasta
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 to 6
    Calories: 222kcal
    Author: Veg Kitchen

    Ingredients

    • 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
    • ½ to ⅔ 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
    US Customary - Metric

    Instructions

    • 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 ¼ 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.

    Nutrition

    Calories: 222kcal | Carbohydrates: 33g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 506mg | Potassium: 1679mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2321IU | Vitamin C: 282mg | Calcium: 173mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    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.

    Nutrition Information:
    Per Serving: 308 calories; 7 g fat; 177 mg sodium; 54 g carbs; 15 g fiber; 15 g protein

     

    Pasta with broccoli and dried tomatoes recipe

     

    • See more of VegKitchen's recipes for Pasta on the Lighter Side.
    • If you love broccoli, you'll enjoy browsing our Healthy and Tasty Vegan Broccoli Recipes.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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