Sun-dried Tomato and Broccoli Pasta
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Andrea Bemis
Set sun-dried tomatoes on paper towels to soak up some of their oil so the dish doesn't get greasy," Bemis suggests.
Ingredients
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
Instructions
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.
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