Sargent Choice Test Kitchen: Spicy Sun-Dried Tomato & Broccoli Pasta

Sargent Choice Spicy Sun-Dried Tomato & Broccoli Pasta

October 25, 2022

Patricia Isabel Orus Deya, Nutrition and Public Health Major

Recipe adapted from Cookie & Kate
Yield: 4 servings

 Ingredients

  • ½ pound whole wheat pasta (bow tie or spiral shape suggested)
  • 4 tablespoons olive oil
  • 5 garlic cloves, minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 ½ pound broccoli florets, cut into bite-sized pieces
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 ounces goat cheese, crumbled while still cold (~1/2 cup)
  • ⅓ cup coarsely grated Parmesan cheese
  • 15 pitted Kalamata olives, chopped
  • ½ small lemon, juiced

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, as directed in the package instructions. Reserve one cup of pasta water before draining the pasta in the colander. Cover the pasta in the colander loosely with a
    lid or plate.
  2. Place a small heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a paper towel.
  3. Return the pan to the stove. Add 1 tablespoon olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring
    occasionally until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about 10 minutes). Don’t stop cooking prematurely; you want the broccoli to be nice and toasty.
  4. Add the sun-dried tomatoes to the pan. Measure out ⅓ cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan and continue cooking until the water has simmered down to almost nothing, about 30 seconds. Uncover and remove the pan from the heat.
  5. Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmesan cheese. Stir until everything is well distributed. Add another 1-2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. If it seems dry at all, add a little more pasta water.

What We Liked

  • The dish packed a lot of flavor.
  • It can be enjoyed warm or cold.
  • It was an easy way to incorporate vegetables into a meal.

Suggestions

  • Other spices can be included, such as oregano and parsley, or other seasonings you enjoy
  • You can omit the red pepper flakes if you do not want the dish to be spicy.
  • Consider adding protein, like beans, chicken or fish to round out the meal.

Nutritional Value

  • The pasta is whole grain, which provides energy in addition to fiber, protein, vitamins and minerals.
  • Olive oil is a good source of heart healthy fat, and helps with vitamin absorption.
  • Garlic and other spices provide flavor without using additional salt.
  • Broccoli and sundried tomato provide filling power to the dish as a source of fiber.