Broccoli Pasta with Sun-Dried Tomatoes and Parmesan is a meal that feels both comforting and deliciously bright. Imagine twirling your fork through steaming strands of pasta coated in a silky sauce, complemented by the vibrant green of tender broccoli and the savory richness of sun-dried tomatoes. It’s a hearty dish that makes vegetables the star of the table without feeling like you’ve compromised on flavor. This easy recipe is perfect for busy weeknights or those laid-back weekends when you want something quick yet satisfying. Whether you’re hosting friends or enjoying a quiet night in, this Broccoli Pasta is sure to impress and please. Plus, it’s a great way to sneak in some greens while indulging in the appealing textures and flavors of fresh ingredients. So, let’s dig into this delightful dish together!
Why This Recipe Works
Broccoli Pasta with Sun-Dried Tomatoes and Parmesan is a delightful fusion of flavors and textures. The combination of al dente pasta, vibrant broccoli, and rich sun-dried tomatoes creates a dish that not only satisfies hunger but also enriches your palate. The secret lies in balancing fresh ingredients with the umami richness of Parmesan, enhancing every bite.
Why You’ll Love This Broccoli Pasta with Sun-Dried Tomatoes and Parmesan
This recipe is perfect for busy weeknights or a leisurely weekend lunch. It’s quick to prepare, requires minimal ingredients, and delivers maximum flavor. Plus, it’s a wonderful way to incorporate greens into your meal while keeping it utterly delicious!
Ingredients
- 1 lb (450g) short pasta of your choice
- Salt, to taste
- 8 oz (250g) broccoli, cut into small florets
- 2 tbsp olive oil
- 3 tbsp sun-dried tomatoes, finely chopped
- 1/2 tsp chili flakes
- 3 cloves garlic, sliced
- 1/4 cup (25g) freshly grated Parmesan cheese
- 1/2 cup (125ml) reserved pasta water
Cooking Instructions
Prepare the Pasta and Broccoli
Set a large pot of salted water over high heat and bring it to a boil. Add the pasta and broccoli florets, cooking according to the package directions, typically 7-9 minutes, until the pasta is al dente and the broccoli is tender yet crisp.
Sauté the Aromatics
While the pasta and broccoli cook, slice the garlic. In a large pan, heat olive oil over low heat. Add the sliced garlic, sun-dried tomatoes, and chili flakes, gently sautéing for about 1 minute. Stir constantly to avoid burning.
Combine and Toss
Once the pasta and broccoli are cooked, drain them, reserving 1/2 cup of the pasta water. Add the drained pasta and broccoli to the pan with the sun-dried tomatoes and garlic. Toss gently to combine, adding freshly grated Parmesan cheese and a splash of reserved pasta water to create a luscious sauce.
Season to Taste
Taste the dish and season with additional salt if necessary. Serve immediately, garnished with extra Parmesan if desired.
Serving Suggestions
This Broccoli Pasta dish pairs beautifully with a crisp green salad or a slice of garlic bread. For a heartier meal, include grilled chicken or shrimp.
Tips for Success
- Ensure the pasta is cooked al dente for the best texture.
- Reserve the pasta water to adjust the sauce consistency.
- Feel free to experiment with cheese varieties for a different flavor profile.
Variations
- Substitute asparagus or spinach in place of broccoli for a different green veggie.
- Add protein such as chickpeas or grilled chicken for a more filling meal.
- Use different types of cheese, including feta or mozzarella, for a unique twist.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. Reheat on the stovetop or microwave, adding a little reserved pasta water to restore creaminess.
Pairing Ideas
Pair this dish with a light white wine, such as Pinot Grigio or Sauvignon Blanc, which complements the flavors well. Additionally, a refreshing citrusy dessert can round off the meal beautifully.
FAQs
What can I use instead of sun-dried tomatoes?
You can use roasted red peppers or fresh tomatoes if you prefer a lighter flavor.
Can I use whole wheat pasta?
Absolutely! Whole wheat pasta is a great choice for added fiber and nutrients.
Is this dish suitable for meal prep?
Yes, it stores well and can be reheated, making it perfect for meal prep.
How can I make this dish vegetarian?
Simply ensure all the ingredients, especially the Parmesan, are vegetarian-friendly.
Can I freeze leftovers?
While it’s best enjoyed fresh, you can freeze leftovers for up to a month. Just be aware that the texture may change slightly upon reheating.
Enjoy crafting this delicious Broccoli Pasta with Sun-Dried Tomatoes and Parmesan! It’s a simple yet delightful dish that offers a burst of flavors, perfect for any occasion. The rich taste of sun-dried tomatoes combined with the freshness of broccoli and the creamy Parmesan creates a harmony that will leave you and your family craving more!
Print
Broccoli Pasta with Sun-Dried Tomatoes and Parmesan
This Broccoli Pasta is a comforting and satisfying dish that combines the vibrant flavors of broccoli with rich sun-dried tomatoes and creamy Parmesan, perfect for quick meals on busy nights or relaxed weekends.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb (450g) short pasta of your choice
- Salt, to taste
- 8 oz (250g) broccoli, cut into small florets
- 2 tbsp olive oil
- 3 tbsp sun-dried tomatoes, finely chopped
- 1/2 tsp chili flakes
- 3 cloves garlic, sliced
- 1/4 cup (25g) freshly grated Parmesan cheese
- 1/2 cup (125ml) reserved pasta water
Instructions
- Boil salted water and cook pasta and broccoli until al dente.
- In a pan, heat olive oil and sauté garlic, sun-dried tomatoes, and chili flakes.
- Combine cooked pasta and broccoli with the sautéed mixture, adding Parmesan and reserved pasta water.
- Season to taste and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pasta is al dente for the best texture.
Reserve pasta water to adjust sauce consistency.
Experiment with different cheese varieties for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
- Cholesterol: 10
