← All recipes

🍝 Penne with crunchy broccoli and sun-dried tomatoes

981 kcal · 30 min · 4 servings

Ingredients

• 250 g Penne
• Salt
• Pepper (from the mill)
• 250 g Broccoli
• 100 ml Olive oil
• 2 Garlic cloves (finely chopped)
• 75 g sun-dried tomatoes (chopped)
• 50 g Parmesan
• Basil

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Add the penne pasta to the boiling water and cook until al dente (firm to the bite), as indicated on the package.
3. 3. Wash the broccoli and cut it into small florets.
4. 4. Add the broccoli florets to the pasta water and cook for about 4 minutes.
5. 5. Drain the pasta and broccoli together in a colander.
6. 6. Return the drained pasta and broccoli to the pot and mix them well.
7. 7. Heat some olive oil in a frying pan.
8. 8. Finely chop the garlic clove and sauté it briefly in the oil.
9. 9. Cut the sun-dried tomatoes into small strips.
10. 10. Add the tomato strips to the pan and warm them briefly.
11. 11. Add the tomato mixture to the pasta and broccoli mixture in the pot.
12. 12. Season the dish to taste with salt and black pepper.
13. 13. Warm the serving plates in the oven or with hot water to keep the food warm.
14. 14. Place the pasta mixture onto the warmed plates.
15. 15. Grate fresh Parmesan cheese over the pasta.
16. 16. Crumble the fresh basil leaves and sprinkle them on top as a garnish.

Nutrition per serving

• kcal: 981
• Protein: 29 g · Fett/Fat: 54 g · Carbs: 94 g