Spicy Sun-Dried Tomato and Broccoli Pasta

Serves: 4 Save

Ingredients (12)

  • 1/2 pound dried whole wheat bow-tie or spiral-shaped pasta
  • 5 tablespoons extra-virgin olive oil, plus more if necessary
  • 1 tablespoon minced garlic (around 5 garlic cloves)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
  • Sea salt or kosher salt
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
  • 1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
  • 15 pitted kalamata olives, chopped (optional)
  • 1/2 small lemon, juiced
  • optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)

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Learn how to make this recipe at Cookie and Kate