Ingredients for Broccoli Cheese Pasta Toss
- Penne
- 1 large head of broccoli
- Sun Dried Tomatoes Packed In Oil
- 2 cloves garlic
- Cheddar Cheese
- Salt to taste
- Black Pepper
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How to Make Broccoli Cheese Pasta Toss
- Bring a large pot of salted water to a boil. Add 1 pound of pasta (your choice of shape) and cook according to package directions, about 8 minutes.
- While the pasta cooks, prepare the broccoli: Cut 1 large head of broccoli into bite-sized florets and stems into 1/2-inch pieces.
- Peel and thinly slice 1/2 cup of sun-dried tomatoes.
- Mince 2 cloves of garlic.
- In a large bowl, combine 2 cups of shredded cheddar cheese (or your favorite cheese blend), the sliced sun-dried tomatoes, and minced garlic.
- Once the pasta has cooked for 8 minutes, add the broccoli to the boiling water. Cook until bright green and tender, about 2 minutes.
- Reserve about 1/2 cup of the pasta cooking water before draining the pasta and broccoli.
- Return the drained pasta and broccoli to the pot. Place the pot over medium-high heat.
- Add the cheese mixture to the pasta and broccoli. Stir in the reserved pasta water until the cheese melts and the noodles are evenly coated, about 1 minute.
- Season with salt and freshly ground black pepper to taste. Serve immediately and enjoy with a side salad!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
11g
Fat
61g
Carbs
24g
