Pasta With Broccoli Sun Dried Tomatoes Goat Cheese Crumbles Recipe

As I grabbed a handful of sun-dried tomatoes and let their rich aroma fill my kitchen, I knew this wasn’t just another pasta dish—it was a vibrant masterpiece, blending comfort and elegance with the peppery kick of red flakes and the creamy indulgence of goat cheese. Let’s dive forks-first into this delightful symphony of flavors! 🍝✨

I love generating recipes that are both full of taste and healthful, and this pasta with broccoli, sun-dried tomatoes, and goat cheese crumbles is a prime example. Nutrient-rich, the broccoli is loaded with fiber and vitamins, while the sun-dried tomatoes contribute a mouthwatering burst of flavor and a wealth of antioxidants.

Red pepper flakes add warm heat that stops just short of becoming spicy, and the goat cheese? It’s a dreamy, creamy, omnipresent deliciousness that ties the whole dish together.

Pasta With Broccoli Sun Dried Tomatoes Goat Cheese Crumbles Recipe Ingredients

• Pasta: Rich in carbohydrates, provides energy, versatile base ingredient.
• Broccoli: High in fiber, packed with vitamins C and K, adds crunch.
• Sun-Dried Tomatoes: Concentrated flavor, provides antioxidants and lycopene.
• Goat Cheese: Creamy texture, offers protein and calcium, tangy flavor.
• Olive Oil: Healthy fats, enhances flavor, promotes heart health.

Pasta With Broccoli Sun Dried Tomatoes Goat Cheese Crumbles Recipe Ingredient Quantities

• 12 oz of pasta (such as penne or fusilli)
• 1 head of broccoli, cut into small florets
• 1/2 cup sun-dried tomatoes, julienned
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1/3 cup crumbled goat cheese
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh basil, chopped

How to Make this Pasta With Broccoli Sun Dried Tomatoes Goat Cheese Crumbles Recipe

1. Prepare the pasta in a large, pot of boiling salted water. Do this until the pasta is at an “al dente” state. When you reach this stage, be sure to reserve a cup of the water that the pasta cooked in. Drain the pasta, set it to the side, and do not cover it.

2. Using the same pot, return the water to a rolling boil. Add the broccoli florets and cook for 2-3 minutes, until just tender but still bright green. Drain and rinse with cold water to stop the cooking process.

3. A big skillet is required for this recipe. The first step is to warm about 3 tablespoons of olive oil over medium heat. The next step is to add and sauté about 5 cloves of minced garlic and about 1 teaspoon of red pepper flakes in the pan for about 1 minute until fragrant.

4. Add the sun-dried tomatoes to the mix, and continue cooking for another minute or two to soften them.

5. Include the drained pasta and broccoli in the skillet, giving a toss to combine everything into the olive oil and garlic coating.

6. Slowly add the reserved water from cooking the pasta, a little at a time, to the pasta, if necessary, to loosen it and form a light sauce.

7. Utilize salt and freshly ground black pepper to season, tasting as you go; stir well to ensure everything is evenly and adequately seasoned.

8. Take off the heat and carefully mix in the goat cheese and Parmesan cheese, if you are using it, until just combined.

9. Throw in the fresh basil, chopped up, and mix it into the pasta.

10. Enjoy! If you desire, serve it immediately. You can garnish it with more fresh basil or Parmesan cheese, as you please.

Pasta With Broccoli Sun Dried Tomatoes Goat Cheese Crumbles Recipe Equipment Needed

1. Large pot
2. Skillet
3. Colander
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Ladle or small cup (for reserving pasta water)

FAQ

• Can I use a different type of pasta for this recipe?You can indeed replace the pasta with any kind you like: spaghetti, linguine, or rigatoni, for example.
• Is there a substitute for goat cheese?Feta cheese or ricotta cheese can be used instead of goat cheese. These alternatives can be used to achieve a somewhat different, but still delicious, flavor.
• How can I make this recipe vegan?This recipe can be made vegan by omitting the goat and Parmesan cheeses. Nutritional yeast can be used for a cheesy flavor, and a vegan Parmesan substitute can be used, if desired.
• Can I add protein to this dish?Indeed, adding cooked chicken breast, shrimp, or chickpeas can boost the dish’s protein content. These ingredients are all excellent protein sources.
• How do I store leftovers?If you have any leftovers, keep them in an airtight container and store them in the refrigerator for up to 3 days. When you reheat, do so gently, either in a pan or in the oven, and add a splash of water or oil if you’re using a pan.
• Can I use fresh tomatoes instead of sun-dried tomatoes?Using fresh tomatoes is acceptable, but these will yield a different texture and a milder flavor. Enhancing their taste through roasting is a step well worth taking.
• Is it important to blanch the broccoli?Indeed, keeping the broccoli bright and tender-crisp is achieved by blanching. The florets are placed into a pot of water that is at a full, rolling boil. They remain in this bubbling bath for about 2 minutes before being drained and introduced into the dish of your choice.

Pasta With Broccoli Sun Dried Tomatoes Goat Cheese Crumbles Recipe Substitutions and Variations

Use whole wheat pasta or gluten-free pasta instead of penne or fusilli for a healthier or gluten-free option.
Replace sun-dried tomatoes with fresh cherry tomatoes, halved, for a renewed taste.
If goat cheese is not on hand, use feta or ricotta instead; both yield a different yet delightful creamy flavor.
To give it more zip, substitute a pinch of cayenne pepper for the red pepper flakes.
Fresh spinach or kale can be used instead of broccoli in a leafy green variation.

Pro Tips

1. Perfect Pasta Texture To achieve the ideal “al dente” texture, start checking your pasta a minute or two earlier than the package instructions suggest. Different brands may vary, and you don’t want to overcook the pasta since it will also cook slightly when tossed with the hot ingredients in the skillet.

2. Maximize Flavors with Garlic When sautéing the garlic, ensure you do not let it brown too much to avoid a bitter taste. Just cook it until it becomes fragrant and slightly golden. This allows the garlic to impart a mellow, rich flavor without overwhelming the dish.

3. Reserve Pasta Water Wisely The reserved pasta water is starchy and acts as a great emulsifying agent to help bind the sauce to the pasta. Start by adding a small amount of water and gradually increase until you achieve your desired sauce consistency.

4. Sun-Dried Tomato Tip If the sun-dried tomatoes are very dry, you can soak them in hot water for a few minutes before slicing. This plumps them up and releases more flavor when they’re added to the skillet.

5. Cheese Creaminess Allowing the goat cheese and Parmesan to melt slightly off-heat ensures a creamy, rich sauce without overcooking these ingredients. Stir them in gently for a well-integrated, smooth texture throughout the pasta.