Pasta with Broccoli, Sun-dried Tomatoes and Thyme
recipe
Pasta with Broccoli, Sun-dried Tomatoes and Thyme
No commentsIngredients
400g dried pasta shapes
- 250g broccoli or green cauliflower, broken up into small florets with the thick stalks sliced
- 5 tbsp olive oil (you could use the oil from the sun-dried tomatoes)
- 2 cloves garlic, peeled and bruised but left whole
- good pinch crushed chillies
- 1 tsp fresh thyme sprigs or 1/2 tsp dried thyme
- 10 pieces sun-dried tomato in oil, drained and sliced
- 15g flat-leaf parsley, chopped
- 1 tsp grated lemon zest
- 75g freshly grated parmesan (optional)
- salt and freshly ground black pepper
Serves:
4
Preparation:
15
Cook Time:
30
Total Time:
45min
Directions
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- Bring a large pan of water to the boil, then add the pasta. Cook according to the packet instructions, adding the broccoli for the last minutes.
- Meanwhile, gently heat tbsp of the oil, the garlic, chillies and thyme in a wide pan for minutes. Keep the heat low so the oil infuses with the garlic. Add the sun-dried tomatoes and warm for minutes; pick out and discard the garlic.
- Drain the pasta and broccoli, and add to the sun-dried tomatoes. Toss to mix then toss in the remaining oil, parsley, lemon zest and half the cheese, if using. Season to taste.
- Serve on warmed plates or bowls, sprinkling with the remaining cheese at the table.
Source: Tesco
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