Farfalle with Broccoli and Sun-Dried Tomatoes

1Ingredients

• 340 gramsFarfalle pasta
• 450 gramsBroccoli florets
• 0.5 cupSun-dried tomatoes (oil-packed), drained and sliced
• 3 clovesGarlic, minced
• 2 tablespoonsOlive oil
• 0.3 cupVegetable broth or reserved pasta water
• 1 teaspoonSalt
• 0.5 teaspoonBlack pepper, freshly ground
• 0.5 teaspoonRed pepper flakes (optional)
• 0.3 cupParmesan cheese, grated (optional, for serving)

2Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente, about 10-12 minutes.

   ⏱ 12 min
2. 2

   About 3-4 minutes before the pasta is done, add the broccoli florets to the boiling pasta water. Cook until the broccoli is tender-crisp and bright green.

   ⏱ 4 min
3. 3

   Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and broccoli and set aside.

   ⏱ 1 min
4. 4

   While the pasta is cooking, heat the olive oil in a large skillet or non-stick pan over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1 minute until fragrant, being careful not to burn the garlic.

   ⏱ 2 min
5. 5

   Stir in the sliced sun-dried tomatoes and cook for another 2 minutes, allowing their flavor to release.

   ⏱ 2 min
6. 6

   Add the vegetable broth (or reserved pasta water) to the skillet and bring to a simmer. Season with salt and black pepper.

   ⏱ 2 min
7. 7

   Add the drained farfalle and broccoli to the skillet. Toss everything together until well combined and the pasta is coated in the sauce. If the mixture seems too dry, add a splash more reserved pasta water.

   ⏱ 2 min
8. 8

   Serve hot, garnished with grated Parmesan cheese, if desired.

   ⏱ 1 min