Ingredients for Broccoli Florets With Sun Dried Tomatoes Over Penne
- Penne Pasta
- Olive Oil
- Broccoli Florets
- Onion
- 4 cloves garlic, minced
- Sun Dried Tomato
- Chipotle Pepper
- Dried Italian Seasoning
- Water
- 2 tablespoons chopped fresh basil
- Cheese
- Pine Nuts
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How to Make Broccoli Florets With Sun Dried Tomatoes Over Penne
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add 1 pound of broccoli florets and stir-fry for 2 minutes.
- Add 1 medium onion, chopped, and stir-fry for 1 minute.
- Add 4 cloves of minced garlic, 1/4 cup minced sun-dried tomatoes (packed in oil, drained), 1-2 teaspoons of chipotle powder (adjust to taste), and 1 teaspoon of Italian seasoning. Stir-fry for 1 minute.
- Add 1 cup of vegetable broth (or chicken broth), bring to a boil, then reduce heat to low.
- Cover and simmer until broccoli is tender-crisp, about 5-7 minutes.
- Add 1 pound of penne pasta to the pan. Cook according to package directions, adding a little extra broth if needed to create a creamy sauce.
- Season with salt and pepper to taste.
- Stir in 1/4 cup grated Parmesan cheese (or cheese of your choice) and 2 tablespoons of chopped fresh basil.
- Garnish with toasted pine nuts (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
9g
Carbs
23g
