Sea Shells with Broccoli and Sun Dried Tomatoes
Transform your weeknight dinner routine with this vibrant and hearty recipe for **Sea Shells with Broccoli and Sun-Dried Tomatoes**. Featuring tender sea shell pasta tossed in a medley of steamed broccoli, tangy sun-dried tomatoes, and a fragrant garlic-infused olive oil sauce, this dish strikes the perfect balance between comfort and freshness. A squeeze of lemon juice and a dash of red pepper flakes lend a zesty, slightly spicy edge, while a generous sprinkle of grated Parmesan cheese ties it all together with rich, savory goodness. Ready in just 35 minutes, this quick and easy vegetarian pasta recipe is perfect for busy evenings and will leave everyone reaching for seconds. Keywords: sea shell pasta recipe, broccoli and sun-dried tomatoes pasta, easy vegetarian dinner ideas, lemon and garlic pasta.
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Recipe Information
Ingredients
- 12 ounces Sea shell pasta
- 3 cups Broccoli florets
- 1 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoons Red pepper flakes
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 16 cups Water (for boiling pasta)
Instructions
Bring 16 cups of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Cook the sea shell pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
While the pasta is cooking, steam the broccoli florets for 4-5 minutes until they are tender but still bright green. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the sun-dried tomatoes and cook for 2 minutes to allow their flavors to release.
Add the steamed broccoli to the skillet. Gently toss to combine with the garlic and sun-dried tomatoes.
Add the cooked pasta to the skillet along with the reserved pasta cooking water. Stir everything together, allowing the flavors to meld.
Remove the skillet from the heat and mix in the lemon juice, grated Parmesan cheese, and red pepper flakes. Season with black pepper to taste.
Serve warm, garnished with additional Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 744 mg | 57% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 691 mg | 15% | |
*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.
