Best Penne With Turkey Broccoli And Sun Dried Tomatoes Recipes

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BROCCOLI AND SUN-DRIED TOMATO PASTA



Broccoli and Sun-dried Tomato Pasta image

Pasta with broccoli, sun-dried tomatoes, garlic and Parmesan cheese.

Provided by Julia Frey of Vikalinka

Categories     Main

Time 20m

Number Of Ingredients 9

1 lbs any short pasta
salt to taste
250 g/8oz broccoli
2 tbsp olive oil
3 tbsp sun-dried tomatoes (finely chopped)
1/2 tsp chilli flakes
3 cloves garlic (sliced)
25g/1/4 cup freshly grated parmesan cheese
125ml/1/2 cup reserved pasta water

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.

Nutrition Facts : Carbohydrate 61 g, Protein 13 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 94 mg, Fiber 4 g, Sugar 4 g, Calories 361 kcal, ServingSize 1 serving

15 MINUTE SUN-DRIED TOMATO & BROCCOLI PASTA



15 Minute Sun-Dried Tomato & Broccoli Pasta image

This simple, delicious penne recipe is adapted from the Jazzy Vegetarian by Laura Theodore. The version I've done is free of the top eight allergens! For a heftier dish, toss in some chickpeas or cannelini beans, or use a lentil pasta.

Provided by Alisa Fleming

Categories     Entree

Time 15m

Yield 2 servings

Number Of Ingredients 10

4 ounces penne pasta (gluten-free, if needed)
8 ounces broccoli, cut into small florets (1 medium broccoli crown)
⅓ cup chopped sun-dried tomatoes (packed in oil, mostly drained)
1 tablespoon ground flaxseed / flaxmeal
1 teaspoon extra-virgin olive oil
1 teaspoon balsamic vinegar (optional)
1 garlic clove, crushed
2 large basil leaves, thinly sliced, or ½ teaspoon dried basil
¼ to ½ teaspoon salt, to taste
⅛ teaspoon ground pepper

Steps:

  • Cook the pasta according to the package directions, but add the broccoli to the boiling water when the pasta has about 3 to 4 minutes left to cook.
  • In a large bowl, stir together the sun-dried tomatoes, flaxmeal, oil, vinegar, garlic, basil, salt, and pepper. Add the cooked pasta and broccoli, and toss to evenly coat.
  • Add more salt, pepper, or oil to taste, if desired.

Nutrition Facts : Nutrition Information Serving size ½ recipe Calories

PENNE WITH BROCCOLI, SUN-DRIED TOMATOES AND DIJON CREAM



Penne With Broccoli, Sun-Dried Tomatoes and Dijon Cream image

I like this just the way it is, but the boys prefer it with chicken added. Recipe is from the Dallas Morning News.

Provided by Pinay0618

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 large garlic clove, peeled, minced
1/4 cup dijon-style mustard
1 cup half-and-half
8 ounces penne pasta or 8 ounces favorite short pasta
1 1/2 cups broccoli florets
1/3 cup sun-dried tomato, sliced
1 tablespoon extra virgin olive oil
1/4 cup parmesan cheese
fresh ground black pepper
2 tablespoons chopped fresh parsley (optional)

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, place the garlic in a large, heat-proof serving bowl that will fit partially in the pot. Add the mustard to the bowl and whisk in the half-and-half. Set aside or place over the pasta pot to warm while the water is heating. Once the water begins to boil, remove the bowl.
  • Add the pasta to the boiling water and cook until it is al dente, according to package directions. About 2 minutes before the pasta is done, add the broccoli florets and sun-dried tomatoes. Cook 2 more minutes. Remove 2 cups of the cooking water. Drain the pasta and broccoli and tomatoes. Place the cooking water back in the pot and leave on low heat.
  • Set the heat-proof bowl with the mustard sauce over the pot with the remaining pasta water. Add the pasta mixture and toss to coat and heat through. Drizzle with the olive oil and add the cheese. Toss again to coat and heat through.
  • Garnish with a grinding of black pepper and a sprinkling of parsley before serving.

Nutrition Facts : Calories 359.3, Fat 13.5, SaturatedFat 6.1, Cholesterol 27.9, Sodium 223.7, Carbohydrate 52.2, Fiber 6.8, Sugar 1.9, Protein 9.9

PENNE WITH BROCCOLI AND TOMATOES



Penne With Broccoli and Tomatoes image

This is a delicious pasta dish, with broccoli and tomatoes added, so simple to make, and is very good served with a simple salad, what a great meal!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups uncooked penne pasta (whole-wheat)
2 cups broccoli florets
3/4 cup chicken broth (reduced salt)
1 cup onion, diced
2 garlic cloves, minced
3/4 cup cherry tomatoes, halved
1/3 cup sun-dried tomato, chopped
1 cup evaporated milk (fat-free)
2 tablespoons cornstarch
3 eggs
1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
1/2 cup parmesan cheese, shredded

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.

Nutrition Facts : Calories 542.8, Fat 14.3, SaturatedFat 6.6, Cholesterol 187.9, Sodium 562.9, Carbohydrate 83.4, Fiber 10.2, Sugar 4.7, Protein 23

PENNE WITH TURKEY, BROCCOLI AND SUN-DRIED TOMATOES



PENNE WITH TURKEY, BROCCOLI AND SUN-DRIED TOMATOES image

Categories     Pasta     Steam     High Fiber     Dinner     Potluck

Number Of Ingredients 10

2 teaspoons salt
3/4 pound penne pasta
3 cups broccoli florets
3 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 1/4 pounds ground turkey
2/3 cup store-bought julienned sundried tomatoes in olive oil, drained
1/2 to 1 teaspoon crushed red pepper, or to taste
2/3 cup grated Parmesan or Romano
Get Cooking: http://www.cooking.com/recipes-and-more/recipes/penne-turkey-broccoli-sun-dried-tomatoes-recipe?CCAID=cknwrdne04989at&s=s2016153104s&mid=2080809&rid=2016153104#ixzz3Q9x362sD

Steps:

  • In a large saucepan bring water to a boil, covered, over high heat. Add 1 teaspoon salt and penne. Cook 5 minutes, or until pasta is very al dente. Add broccoli. Cook 4 minutes more, or until broccoli is just tender and pasta cooked. Drain. Meanwhile, heat 2 tablespoons of the oil over medium-high heat until hot. Add garlic and cook, stirring, until pale golden. Add turkey, remaining salt and red pepper. Cook until turkey is no longer pink. Stir in sun-dried tomatoes. Cook 2 minutes more. Add pasta and broccoli to skillet. Drizzle with remaining tablespoon of oil and sprinkle with 1/3 cup of the cheese. Gently toss to combine. Serve pasta with remaining cheese. Tip: Make it even healthier -- choose a whole-grain pasta. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/penne-turkey-broccoli-sun-dried-tomatoes-recipe?CCAID=cknwrdne04989at&s=s2016153104s&mid=2080809&rid=2016153104#ixzz3Q9x7YULL

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