Penne with Broccoli and Tomatoes
Elevate your weeknight dinner game with this vibrant Penne with Broccoli and Tomatoes recipe—a wholesome and flavorful pasta dish that's ready in just 30 minutes! Tender penne pasta and nutrient-packed broccoli florets are paired with sweet, juicy cherry tomatoes, all brought together in a light olive oil sauce infused with garlic and a hint of red chili flakes for a delicate kick. Finished with a sprinkle of nutty parmesan cheese and a splash of zesty lemon juice, this dish offers a delightful balance of flavors and textures. Perfect for busy nights or as a crowd-pleasing vegetarian main course, this easy pasta recipe is as satisfying as it is simple to prepare. Cook, toss, and enjoy this fresh medley of ingredients bursting with Mediterranean-inspired goodness!
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Recipe Information
Ingredients
- 350 grams penne pasta
- 300 grams broccoli florets
- 200 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic cloves
- 0.5 teaspoons red chili flakes
- 50 grams parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. When there are 2 minutes of cooking time left, add the broccoli florets to the pot. Drain the pasta and broccoli, reserving 1 cup of pasta water.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes until fragrant, being careful not to burn them.
Halve the cherry tomatoes and add them to the skillet along with the red chili flakes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the drained pasta and broccoli to the skillet. Toss well to combine with the tomato mixture.
Stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Add the grated parmesan cheese, lemon juice, salt, and black pepper. Toss again to mix thoroughly.
Remove from heat and serve immediately, garnished with extra parmesan and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 9.6 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1261 mg | 27% | |
*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.
