Best Pasta With Roasted Broccoli Sun Dried Tomatoes And Mozzarella Recipes

Pesto Pasta With Sun-Dried Tomatoes and Broccoli image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 lb. corkscrew pasta
Kosher salt
4-oz. jar sun-dried tomato halves, drained and cut in 1/4" slices
half a 16-oz. bag frozen broccoli florets
1 cup prepared basil pesto (recipe follows)
2 cloves garlic
1/4 cup pine nuts, toasted in a skillet until lightly browned
1/4 cup manchego cheese, cut in pieces
3 cups basil leaves, tightly packed
1/4 cup olive oil
salt to taste

Steps:

PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

Sun-Dried Tomato & Fresh Mozzarella Pasta Salad image

Provided by kleigh83

Time 21m

Yield 8 serving(s)

Number Of Ingredients 11

6 tablespoons olive oil
1/2 cup sun-dried tomato packed in oil, drained
1/4 cup red wine vinegar
1 tablespoon capers, drained
1 garlic clove, minced
1 lb medium pasta shell
2 cups cherry tomatoes, halved
8 ounces water-packed fresh mozzarella cheese, drained and cut into 1/2 inch pieces
1 cup fresh basil leaf, thinly sliced
1/2 cup freshly grated parmesan cheese
1/2 cup chopped kalamata olive

Steps:

Bring large pot of water to a boil.
Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
Process until sun dried tomatoes are coarsely chopped.
Transfer to small bowl and set aside.
Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
Cook until pasta is tender (about 11 min.) and drain well.
Transfer to a large serving bowl.
Add dressing to hot pasta and toss to coat.
Let cool, stirring occasionally.
Add tomatoes, mozzarella,basil, Parmesan, and olives.
Season to taste with salt and pepper.
Toss to mix and serve at room temperature.