ABOUT THE RECIPE:
This nutritious and delicious pasta dish is prepared in under thirty minutes for an easy one-pot supper! For a heartier meal, serve it with a quick salad on the side, along with an easy dessert. YUM!
Makes 4 servings
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 tablespoon extra-virgin olive oil, plus more if needed
12 to 15 large leaves fresh basil, very thinly sliced (see note)
1⁄4 teaspoon garlic powder
1⁄4 cup toasted wheat germ or vegan Parmesan cheese (optional)
Sea salt
Freshly ground pepper
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 is almost tender. Add the broccoli and cook, stirring occasionally, until the penne is tender but firm and the broccoli is crisp-tender, 3 to 4 minutes.
Meanwhile, put the sun-dried tomatoes, 1 tablespoon of the oil, basil (or dried seasoning) and garlic powder in a bowl large enough to also accommodate the penne and broccoli and stir until well combined.
Drain the penne and broccoli and, while they are still piping hot, pour them over the tomato mixture. Add the optional wheat germ or vegan Parmesan cheese and toss gently until thoroughly combined.
Add a bit of the pasta water or a some more oil if the penne still seems dry. Season with salt and pepper to taste, and toss again. Serve immediately.
NOTE: If you do not have fresh basil on hand, you can use 2 teaspoons of dried basil or Italian seasoning blend.
Ingredients
Directions
ABOUT THE RECIPE:
This nutritious and delicious pasta dish is prepared in under thirty minutes for an easy one-pot supper! For a heartier meal, serve it with a quick salad on the side, along with an easy dessert. YUM!
Makes 4 servings
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 tablespoon extra-virgin olive oil, plus more if needed
12 to 15 large leaves fresh basil, very thinly sliced (see note)
1⁄4 teaspoon garlic powder
1⁄4 cup toasted wheat germ or vegan Parmesan cheese (optional)
Sea salt
Freshly ground pepper
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 is almost tender. Add the broccoli and cook, stirring occasionally, until the penne is tender but firm and the broccoli is crisp-tender, 3 to 4 minutes.
Meanwhile, put the sun-dried tomatoes, 1 tablespoon of the oil, basil (or dried seasoning) and garlic powder in a bowl large enough to also accommodate the penne and broccoli and stir until well combined.
Drain the penne and broccoli and, while they are still piping hot, pour them over the tomato mixture. Add the optional wheat germ or vegan Parmesan cheese and toss gently until thoroughly combined.
Add a bit of the pasta water or a some more oil if the penne still seems dry. Season with salt and pepper to taste, and toss again. Serve immediately.
NOTE: If you do not have fresh basil on hand, you can use 2 teaspoons of dried basil or Italian seasoning blend.