Sun-dried tomato pasta with broccoli is one of my favorite easy weeknight dinners. This vegetarian dish layers bright, concentrated sun-dried tomatoes with tender, toasted broccoli, tangy goat cheese, and nutty Parmigiano-Reggiano. Garlic-infused olive oil and a splash of reserved pasta cooking water create a silky, flavorful sauce that coats bow-tie pasta or spirals perfectly. The result is an approachable, satisfying pasta that feels special without a lot of fuss.
I first cooked this recipe after seeing it in Susie Middleton’s cookbook. The technique that sold me was simple and smart: quickly infuse olive oil with garlic (and optional red pepper flakes), save that oil, and later toss it with crisp broccoli and sun-dried tomatoes. The goat cheese melts into the warm pasta to make a creamy sauce without heavy cream. It’s an easy approach that produces big flavor, and the optional red pepper flakes let you control the heat so it suits a family table.
Serving Suggestions
This pasta pairs well with light, fresh flavors to balance its richness. Consider serving any of the following alongside or before the main dish to create a bright, balanced meal:
- Appetizers: Burrata with tomatoes and basil, a lemony tahini dip, or a white bean dip with olives.
- Salads: Lemony kale salad, a classic Caesar, a Mediterranean bean salad, or a simple mixed greens salad dressed with lemon vinaigrette.
- Desserts: A citrus posset, a light lemon cheesecake tart, or simple shortbread or thumbprint cookies.
- Drinks: A crisp white wine such as Sauvignon Blanc, a lighter red like Sangiovese, or classic cocktails like a Gimlet or Tom Collins.
More Recipes for Sun-Dried Tomato Fans
If you love the concentrated, savory flavor that sun-dried tomatoes bring, try these ideas in other meals: cauliflower salad with lemon and herbs; double tomato pesto spaghetti with zucchini noodles; a sun-dried tomato Caesar-style salad; sun-dried tomato pesto pasta with roasted vegetables; or a sun-dried tomato, spinach, and quinoa salad. These recipes also highlight the umami and depth that sun-dried tomatoes add.
Recipe Details
- Author: Kathryne Taylor
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 main-dish servings
- Diet: Vegetarian
Ingredients
- ½ pound dried whole-wheat bow-tie or spiral-shaped pasta
- 5 tablespoons extra-virgin olive oil, divided, plus more if needed
- 1 tablespoon pressed or minced fresh garlic (about 5–6 cloves)
- Optional: ¼ teaspoon crushed red pepper flakes for heat
- 1½ pounds broccoli (about 4 medium crowns), chopped into small, bite-sized pieces
- Fine salt or kosher salt, to taste
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 2–3 ounces goat cheese, crumbled while cold (about ½ cup)
- ⅓ cup coarsely grated Parmigiano-Reggiano or Parmesan
- ½ small lemon, juiced (about 1–2 tablespoons)
- Optional add-ins: 15 pitted Kalamata olives (chopped), 1 can chickpeas (drained and rinsed), and/or a few handfuls of baby arugula
Instructions
- Bring a large pot of salted water to a rolling boil. Place a colander in the sink and set a heatproof measuring cup or bowl nearby. Add the pasta and cook until al dente according to package directions. Before draining, reserve about 1 cup of the pasta cooking water in the measuring cup. Drain the pasta and cover it loosely.
- Place a small heatproof bowl near the stove. In a large skillet (cast-iron or nonstick), heat 3 tablespoons of olive oil over medium-low heat. Add the red pepper flakes if using, then add the garlic and stir constantly until the garlic just begins to sizzle—about 30 seconds. Do not let the garlic brown. Pour and scrape the flavored oil into the heatproof bowl and set it aside. Wipe the pan clean.
- Return the pan to medium-low heat and add the remaining 2 tablespoons of olive oil. Add the chopped broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has spread into a single layer and turns bright green with some browning—about 7 to 10 minutes. Let it get nicely toasted for best flavor.
- Add the chopped sun-dried tomatoes and pour in ⅓ cup of the reserved pasta water. Cover the pan with a lid or a cookie sheet and let the water simmer down until nearly evaporated, about 15–30 seconds. Uncover and remove the pan from the heat.
- Add the drained pasta to the pan along with the reserved garlic-infused oil. Stir to combine, then add the crumbled goat cheese and most of the grated Parmigiano. Stir until well distributed. Add 1–2 more tablespoons of pasta water and the lemon juice to loosen the goat cheese into a creamy sauce. Adjust seasoning with salt, and add another tablespoon of pasta water or a splash of olive oil if the pasta seems dry. Stir in optional olives, chickpeas, or arugula if desired.
- Serve immediately, topped with the remaining Parmigiano. Leftovers refrigerate well for up to 4 days; reheat gently on the stovetop with a splash of water or olive oil, or enjoy cold like a pasta salad with extra arugula and lemon.
Notes
This recipe is adapted from Susie Middleton’s The Fresh & Green Table. To make it dairy-free or vegan, omit the cheeses and add chopped olives for salty brightness. Stir in a spoonful of vegan sour cream for creaminess and finish with a sprinkle of vegan Parmesan if you like. To make the recipe gluten-free, use sturdy gluten-free noodles (for example, corn and quinoa blends) and cook according to package directions.
Nutrition
The nutrition information for this recipe is an estimate and will vary based on ingredient brands and portion sizes. Consider this a general guide rather than a precise calculation.
