Spicy Sun-Dried Tomato and Broccoli Pasta
- 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
- This recipe is vegetarian
- Produce
- Broccoli (1 1/2 pound)
- Garlic (1 tablespoon)
- Lemon, small (1/2)
- Tomatoes, oil-packed sun-dried (1/2 cup)
- Condiments
- Kalamata olives, pitted (15)
- Cooking & Baking
- Olive oil, extra-virgin (5 tablespoons)
- Red pepper flakes (1/4 teaspoon)
- Sea salt or kosher salt (1)
- Pasta & Grains
- Bow-tie or spiral-shaped pasta, dried whole wheat (1/2 pound)
- Dairy
- Goat cheese (2 ounces)
- Parmigiano-reggiano (1/3 cup)
Preparation
Read recipe preparation on cookieandkate.com
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Recipe Stats
Published September 12, 2012 (5 months ago).
429 people saved this recipe.
