Ingredients for Sea Shells With Broccoli And Sun Dried Tomatoes
- 1 pound small shell pasta
- 2 tablespoons olive oil
- 2 garlic cloves
- Dried Basil
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup chicken broth
- 2 cups frozen broccoli florets
- 1/2 cup grated Parmesan cheese
- Cheddar Cheese
- 1 tablespoon fresh basil
- 1/4 cup grated mozzarella cheese
- salt, to taste
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How to Make Sea Shells With Broccoli And Sun Dried Tomatoes
- Bring a large pot of salted water to a boil. Add 1 pound of seashell pasta and cook until al dente (slightly firm to the bite), about 8-10 minutes. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cloves of minced garlic, 1 tablespoon of chopped fresh basil, and 1/2 cup of oil-packed sun-dried tomatoes (halved or quartered). Sauté for 1-2 minutes until fragrant.
- Add 2 cups of broccoli florets and cook for 3-5 minutes, or until tender-crisp.
- Add the drained pasta to the skillet along with the reserved pasta water.
- Stir in 1/2 cup of chicken broth and bring to a simmer.
- Reduce heat to low and stir in 1/2 cup of grated Parmesan cheese and 1/4 cup of grated mozzarella cheese. Stir until melted and creamy, adding more pasta water if needed to adjust consistency.
- Serve immediately. Garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
8g
Fat
40g
Carbs
16g
