Broccoli Florets with Sun Dried Tomatoes Over Penne
Elevate your weeknight dinner game with this vibrant and flavorful recipe for Broccoli Florets with Sun-Dried Tomatoes Over Penne. Tender penne pasta is tossed with perfectly steamed broccoli and strips of rich, tangy sun-dried tomatoes, all brought together in a fragrant, garlicky olive oil sauce with a hint of spice from red pepper flakes. This simple yet elegant dish is packed with wholesome ingredients and ready in just 30 minutes, making it an ideal option for busy nights. Top it off with freshly grated Parmesan for an extra layer of indulgence, and serve it as a satisfying vegetarian main course or a standout side dish. Keywords: broccoli florets, sun-dried tomatoes, penne pasta, quick vegetarian dinner, garlic olive oil sauce.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 3 cups Broccoli
- 1 cup Sun-dried tomatoes (packed in oil)
- 3 tbsp Olive oil
- 4 cloves Garlic
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the broccoli by cutting it into small florets. Steam or blanch the broccoli for about 3-4 minutes until tender but still bright green. Drain and set aside.
Slice the sun-dried tomatoes into thin strips and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn it.
Add the crushed red pepper flakes to the skillet and cook for another 30 seconds to release the flavors.
Add the sun-dried tomatoes to the skillet and stir, allowing them to warm through for 1-2 minutes.
Add the cooked broccoli to the skillet, season with salt and black pepper, and toss everything together to coat in the garlic oil.
Reduce the heat to low and add the cooked penne to the skillet. Toss everything together, adding splashes of the reserved pasta water as needed to create a light coating sauce.
Taste and adjust seasoning if necessary.
Serve immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 7001 mg | 304% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 40.8 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1730 mg | 133% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 9488 mg | 202% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
