Best Broccoli With Sun Dried Tomatoes And Roasted Garlic Recipes

PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA

Steps:

• Preheat the oven to 425 degrees F.
• Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI

Steps:

• Bring a large pot of salted water to boil. Cook pasta until.
• al dente, 8 to 10 minutes.
• Heat olive oil in a large non−stick frying pan over high heat.
• Add salt and garlic; when the garlic just begins to brown, add.
• thyme and sun−dried tomatoes. Toss and add broccoli.
• When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
• Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
• Serve in warm bowls with a fresh dusting of parmesan cheese.