Choppin’ Broccoli (3/5/11)

Listen to this podcast

Roasted Broccoli Pasta

Serves 4-6
Preparation Time: 10 minutes
Cooking time: 25 minutes

Equipment needed: Baking tray, large Saucepan, large pot for pasta

Nutrition All Star: This pasta dish is loaded with broccoli and gets most of its fat from olives, which contain healthy monounsaturated fats. Broccoli is packed with nutrients, like vitamin C, folate, vitamin A and potassium, as well as some iron, calcium, vitamin B and fiber. Plus, roasting it gives it a really yummy flavor and texture…crispy and a little salty, like broccoli chips!

• 12 oz brown rice or whole-grain pasta, rotini or penne
• 1 pound baby broccoli or regular broccoli
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 Tablespoon olive oil
• 4 cloves garlic, minced
• pinch red pepper flakes
• 1 cup kalamata olives, cut in half
• 5 sun dried tomatoes**, sliced
• 1/2 cup fresh minced parsley
• 2 Tablespoons fresh minced sage (you really want to use fresh sage here and you should have some from the Soup recipe. If not, just omit it, as dried sage will change the taste too much)
• Salt and pepper to taste

Preheat oven to 400F. Wash and cut broccoli and cut the peppers. Place on a baking sheet lined with parchment. Drizzle with olive oil and a little salt and pepper. Roast in preheated oven for 15 minutes, stirring occasionally or until broccoli is browned in some places. Also, bring a large pot of salted water to a boil. Cook pasta according to package directions and drain when done.

Meanwhile, mince garlic. Combine oil, garlic and red pepper flakes in a large saucepan. Add the olives, sun-dried tomatoes, parsley and sage. Cook over low heat until the rest of the pasta ingredients are ready. When pasta is cooked and broccoli is roasted, add all ingredients into the saucepan and cook until all heated through. Add salt and pepper and serve.

**You can use dried sun-dried tomatoes and re-hydrate them or buy the jar and use those.