Broccoli and Sun-dried Tomato Pasta

• Vegetarian

• Produce

  • 1 head Broccoli
  • 1/2 tsp Chilli flakes
  • 3 cloves Garlic
  • 3 tbsp Sun dried tomatoes

• Pasta & Grains

  • 1 lbs Short pasta

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on vikalinka.com

Description

Ingredients

• 1 lbs- any short pasta
• salt
• 1 head- broccoli
• 2 tbsp.-olive oil
• 3 tbsp.- sun-dried tomatoes, finely chopped
• ½ tsp.- chilli flakes
• 3 cloves- garlic, sliced
• ¼ cup- freshly grated parmesan cheese

Directions

• 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, dont 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 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 ½ 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 ½ reserved pasta water to loosen the sauce. Taste and add more salt if needed.
• Serve with additional parmesan cheese.