Best Sun Dried Tomato And Broccoli Pasta Recipes

Sun-Dried Tomato and Broccoli Pasta Salad image

Provided by Maureen in MA

Categories Vegetable

Time 30m

Yield 6-8 side servings, 6-8 serving(s)

Number Of Ingredients 8

1 bunch broccoli, sliced 1/8-inch up to crowns
1 cup sun-dried tomato, julienne cut, approx. 3 . 5 oz
1/2 cup olive oil
1/2 cup diced red bell pepper
4 garlic cloves, peeled and minced
12 ounces tri-colored rotini pasta
4 tablespoons pine nuts (optional)
salt & pepper, to taste

Steps:

Heat the olive oil in a skillet over medium heat.
Add broccoli, sun-dried tomatoes (including oil if packed in oil), and red pepper. Saute until broccoli is tender, about 6 minutes.
Add garlic and heat for another 2 minutes, being careful not to burn garlic.
Remove skillet from heat.
Prepare pasta, according to package directions. Rinse in cold water, and add to skillet.
Add pine nuts to skillet, toss salad, and transfer to serving bowl.
Salt and pepper, to taste.
Serve warm or chilled.

Nutrition Facts : Calories 434.5, Fat 19.6, SaturatedFat 2.7, Sodium 225.8, Carbohydrate 55.7, Fiber 5.9, Sugar 6.7, Protein 11.8

Sun-dried Tomato and Broccoli Pasta image

Provided by Andrea Bemis

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon pure maple syrup
1 teaspoon grain-style mustard
5 cloves garlic, finely chopped, divided
8 ounces whole-wheat bow-tie pasta
1/4 cup raw slivered almonds
1 medium yellow onion, finely chopped
2 cups broccoli florets
1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/4 cup shredded Parmesan

Steps:

In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.