Best Broccoli With Sun Dried Tomatoes And Roasted Garlic Recipes

PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA

Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 bunch broccoli (about 1 pound), tough stems discarded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 ounces mezzi-rigatoni
1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar
6 ounces diced fresh mozzarella (1 cup)
2 tablespoons chopped fresh parsley

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

Cpk Broccoli and Sun-Dried Tomato Fusilli image

Make and share this Cpk Broccoli and Sun-Dried Tomato Fusilli recipe from Food.com.

Provided by Lakerdog2

Categories Vegetable

Time 20m

Yield 1/4-1/4 of recipe, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dry fusilli
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
12 sun-dried tomatoes, in oil, drained and thinly sliced
1 quart blanched broccoli floret, drained, cut into bite size pieces
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)

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.

Nutrition Facts : Calories 563.7, Fat 25.4, SaturatedFat 6.3, Cholesterol 18.3, Sodium 807.9, Carbohydrate 64.4, Fiber 3.2, Sugar 3.1, Protein 20.3

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