Less than thirty minutes, your favorite dried pasta variety, and a few simple fresh ingredients makes a yummy, plant-based, one-pot meal! My quick penne dish features broccoli florets, enhanced with fresh basil, a dash of garlic powder, and tangy sun-dried tomatoes! It’s time to celebrate pasta night!

When healthy is on your mind but you are rushed for time, this lively pasta-veggie dish offers an ideal weeknight meal solution. 
This recipe is from Laura Theodore’s fantastic cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionLearn more about this wonderful book HERE.

1

ABOUT THE RECIPE:

This nutritious and delicious pasta dish (that can be prepared in under thirty minutes) is a true, one-pot vegan meal, making it a great weeknight supper.

Makes 4 servings

2

INGREDIENTS:

1 pound whole-grain penne or other pasta
1 large bunch broccoli, cut into bite-size florets
1 jar (8 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 to 2 tablespoons extra-virgin olive oil
12 large leaves fresh basil, very thinly sliced, or 2 teaspoons dried basil or Italian seasoning blend
1⁄4 teaspoon garlic powder
1⁄4 cup toasted wheat germ or vegan Parmesan cheese (optional)
Salt, to taste
Freshly ground pepper, to taste

3

INSTRUCTIONS:

Bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until the penne starting to become tender. Add the broccoli and cook, stirring occasionally, until the penne is al dente and the broccoli is crisp-tender, 3 to 4 minutes.

4

Meanwhile, put the sun-dried tomatoes, 1 tablespoon oil, fresh (or dried) basil and garlic powder in a bowl large enough to also accommodate the penne and broccoli, and stir until well combined.

5

Drain the penne and broccoli and, while they are still piping hot, pour the penne and broccoli over the tomato mixture.

6

Add the optional wheat germ or vegan Parmesan cheese and toss gently until thoroughly combined.

7

Add more oil as desired, season with salt and pepper to taste, and toss again. Serve immediately.

Ingredients

Directions

1

ABOUT THE RECIPE:

This nutritious and delicious pasta dish (that can be prepared in under thirty minutes) is a true, one-pot vegan meal, making it a great weeknight supper.

Makes 4 servings

2

INGREDIENTS:

1 pound whole-grain penne or other pasta
1 large bunch broccoli, cut into bite-size florets
1 jar (8 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 to 2 tablespoons extra-virgin olive oil
12 large leaves fresh basil, very thinly sliced, or 2 teaspoons dried basil or Italian seasoning blend
1⁄4 teaspoon garlic powder
1⁄4 cup toasted wheat germ or vegan Parmesan cheese (optional)
Salt, to taste
Freshly ground pepper, to taste

3

INSTRUCTIONS:

Bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until the penne starting to become tender. Add the broccoli and cook, stirring occasionally, until the penne is al dente and the broccoli is crisp-tender, 3 to 4 minutes.

4

Meanwhile, put the sun-dried tomatoes, 1 tablespoon oil, fresh (or dried) basil and garlic powder in a bowl large enough to also accommodate the penne and broccoli, and stir until well combined.

5

Drain the penne and broccoli and, while they are still piping hot, pour the penne and broccoli over the tomato mixture.

6

Add the optional wheat germ or vegan Parmesan cheese and toss gently until thoroughly combined.

7

Add more oil as desired, season with salt and pepper to taste, and toss again. Serve immediately.

Quick Penne with Broccoli and Sun-Dried Tomatoes

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