Rigatoni with Broccoli and Sun Dried Tomatoes
Ingredients
- 1 lb rigatoni mezza rigatoni or penne rigate
- reserve 1 cup of the salted pasta water
- 4-6 cups broccoli florets break up pieces if too large
- 8 oz jar of sun dried tomatoes packed in oil chop tomatoes into 1 inch pieces
- 2 tablespoon reserved oil from sun dried tomato jar
- 8 oz container of bite size Buf Mozzarella di Bufala water drained and cut in half
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- ¼ cup crushed pine nuts
- handful of fresh basil chiffonade
- freshly grated Parmesan cheese
- ¼ teaspoon coarse Kosher salt
- fresh pepper
Instructions
- Bring a large pot of salted water to a boil.
- Heat a large sauté pan over medium heat and add half the reserved oil. Add the garlic and sauté until fragrant about 30 seconds.
- Add the broccoli florets and a good pinch of salt. Add about an ounce of the pasta water and give it a quick toss. Cover and cook the broccoli for 3-4 minutes until it's slightly softened.
- Add the sun-dried tomatoes to the pan and combine with the broccoli (they do not need any cook time).
- Toss in the drained cooked pasta, mozzarella and drizzle on the remaining oil. If the pasta seems dry add more pasta water or you can moisten with a bit more of the sun dried tomato oil. Season well with salt and pepper. Top with fresh basil, pine nuts and Parmesan cheese.
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Nutrition
Serving: 1bowlCalories: 864kcalCarbohydrates: 107gProtein: 34gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 45mgSodium: 689mgPotassium: 1537mgFiber: 10gSugar: 6gVitamin A: 1703IUVitamin C: 139mgCalcium: 401mgIron: 5mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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