Sun Dried Tomato And Broccoli Pasta Salad Recipes

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SPICY SUN-DRIED TOMATO AND BROCCOLI PASTA



Spicy Sun-Dried Tomato and Broccoli Pasta image

Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil.

Provided by Cookie and Kate

Categories     Pasta

Time 35m

Yield 4

Number Of Ingredients 12

1/2 pound dried whole wheat bow-tie or spiral-shaped pasta
5 tablespoons extra-virgin olive oil, plus more if necessary
1 tablespoon minced garlic (around 5 garlic cloves)
1/4 teaspoon crushed red pepper flakes
1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
Sea salt or kosher salt
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
15 pitted kalamata olives, chopped (optional)
1/2 small lemon, juiced
optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)

Steps:

  • Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
  • Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
  • Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don't quit cooking prematurely here; you want the broccoli to be nice and toasty.
  • Get out the pan's lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
  • Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you'd like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
  • Serve right away, garnished with the remaining Parmigiano.

Nutrition Facts : ServingSize One serving, Calories 364 calories, Sugar 1.1 g, Sodium 539.7 mg, Fat 30.5 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 4 g, Protein 9.3 g, Cholesterol 12.6 mg

BROCCOLI AND SUN-DRIED TOMATO PASTA



Broccoli and Sun-dried Tomato Pasta image

Pasta with broccoli, sun-dried tomatoes, garlic and Parmesan cheese.

Provided by Julia Frey of Vikalinka

Categories     Main

Time 20m

Number Of Ingredients 9

1 lbs any short pasta
salt to taste
250 g/8oz broccoli
2 tbsp olive oil
3 tbsp sun-dried tomatoes (finely chopped)
1/2 tsp chilli flakes
3 cloves garlic (sliced)
25g/1/4 cup freshly grated parmesan cheese
125ml/1/2 cup reserved pasta water

Steps:

  • Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets.
  • Cook according to package directions, don't overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins.
  • While pasta and broccoli are cooking slice the garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chilli flakes for 1 minute, stirring constantly to prevent burning. Set aside.
  • Drain pasta and broccoli, reserving 1/2 cup of water from the pasta.
  • Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add 1/2 reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.

Nutrition Facts : Carbohydrate 61 g, Protein 13 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 94 mg, Fiber 4 g, Sugar 4 g, Calories 361 kcal, ServingSize 1 serving

SUN-DRIED TOMATO AND BROCCOLI PASTA SALAD



Sun-Dried Tomato and Broccoli Pasta Salad image

This delicious pasta salad recipe was clipped from the Sunday paper. It can be served warm or chilled.

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



Sun-dried Tomato and Broccoli Pasta image

Provided by Andrea Bemis

Categories     Pasta     Tomato     Vegetarian     Dinner     Broccoli     Healthy     Self     Pescatarian     Peanut Free     Soy Free     Kosher

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.

PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA



Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 bunch broccoli (about 1 pound), tough stems discarded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 ounces mezzi-rigatoni
1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar
6 ounces diced fresh mozzarella (1 cup)
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

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