Best Broccoli And Sun Dried Tomato Penne Recipes

BROCCOLI AND SUN-DRIED TOMATO PASTA

Steps:

• Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets.
• Cook according to package directions, don't overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins.
• While pasta and broccoli are cooking slice the garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chilli flakes for 1 minute, stirring constantly to prevent burning. Set aside.
• Drain pasta and broccoli, reserving 1/2 cup of water from the pasta.
• Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add 1/2 reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.

PENNE WITH BROCCOLI AND TOMATOES

Steps:

• Coook pasta according to package directions.
• Cook broccoli until tender crisp; drain and set aside.
• Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
• Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
• Add onion/tomato mixture.
• Sprinkle cheese over top and serve.

PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES

Steps:

• Bring 4 quarts water to rolling boil, covered, in stockpot.
• Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
• Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
• While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
• Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.