Sun-dried Tomato Broccolini Pasta

Name: Sun-dried Tomato Broccolini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 ounces gluten-free pasta; 3-4 cloves garlic; 1/4 cup sun-dried tomatoes in oil; 5 ounces baby spinach; 1 bunch broccolini; 6 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 teaspoons crushed red pepper; 3 tablespoons Parmesan cheese + more for serving; 1/4 cup reserved pasta water

User Reviews

4.6

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories
443 kcal
Course
Main Course
Cuisine
Italian

Sun-dried Tomato Broccolini Pasta

Quade Oliver

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This sun dried tomato and broccolini pasta is my go-to quick weeknight meal that delivers on flavor. Using gluten free pasta to lighten it up too!

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Ingredients

8 ounces gluten-free pasta (or pasta of choice)
3-4 cloves garlic (minced)
1/4 cup sun-dried tomatoes in oil
5 ounces baby spinach (about 3cups)
1 bunch broccolini (stems trimmed)
6 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 teaspoons crushed red pepper
3 tablespoons Parmesan cheese + more for serving
1/4 cup reserved pasta water

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Instructions

Bring salted water to a boil in a pot. Cook pasta to al dente (according to package instructions), before draining reserve 1/4 a cup of the pasta water and place to the side. Drain pasta, rinse (see note), and set aside.
While pasta is cooking. In a Dutch oven or skillet with high sides, over medium heat add 3 tbsp of olive oil. Add minced garlic and cook until fragrant about 1 minute.
Add broccolini, sun dried tomatoes, and salt/pepper. Cook for 3-5 minutes until it begins to soften (can cover with lid to assist). Add spinach and add 2 tbsp more olive oil to help spinach wilt.
Once spinach has wilted (about 3-4 min) add rinsed Banza pasta in. Add Parmesan cheese to the pasta and add a few tablespoons of the pasta water to help thin the cheese for it to coat the pasta. If you do not have Parmesan cheese you can omit the pasta water.
Top with crushed red pepper and serve.

Equipments used:

Notes

When using chickpea pasta I do not follow the cook time of 9 minutes, I only cook for 7 minutes. Also, I do not typically rinse pasta, but I do rinse chickpea pasta after cooking. If using regular pasta, no need to rinse.
Add a little of reserved pasta water to help thin cheese and help it coat the pasta

Nutrition Information

Show Details

Calories 443kcal (22%) Carbohydrates 49g (16%) Protein 10g (20%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Cholesterol 3mg (1%) Sodium 459mg (19%) Potassium 339mg (10%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 4488IU (90%) Vitamin C 57mg (63%) Calcium 121mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 443 kcal

% Daily Value*

Calories	443kcal	22%
Carbohydrates	49g	16%
Protein	10g	20%
Fat	25g	38%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Cholesterol	3mg	1%
Sodium	459mg	19%
Potassium	339mg	7%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	4488IU	90%
Vitamin C	57mg	63%
Calcium	121mg	12%
Iron	3mg	17%