Sun-dried Tomato and Broccoli Pasta
A wholesome pasta dish combining whole-wheat bow-tie pasta with broccoli florets and sun-dried tomatoes, tossed in a flavorful balsamic-maple dressing and topped with toasted almonds and Parmesan cheese.
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
- •¼ cup raw slivered almonds
- •1 medium medium yellow onion, finely chopped
- •2 cups broccoli florets
- •½ cup sun-dried tomatoes in oil, drained and thinly sliced
- •¼ teaspoon salt
- •⅛ teaspoon crushed red pepper flakes
- •¼ cup shredded Parmesan
Cooking Instructions
- 1.
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.
25 min
