Pasta with baked broccoli, sun-dried tomatoes and mozzarella
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 657, total fat 44 G., saturated fats 7 G., proteins 17 G., carbohydrates 54 G., fiber 6 G., cholesterol 22 mg, sodium 580 mg, sugar 4 G.
Calories 657, total fat 44 G., saturated fats 7 G., proteins 17 G., carbohydrates 54 G., fiber 6 G., cholesterol 22 mg, sodium 580 mg, sugar 4 G.
Roasted broccoli, sun-dried tomatoes, and mozzarella are a wonderful combination for pasta. It's sans sauce, but coated in the aromatic oil from a jar of sun-dried tomatoes. And reserve some of the starchy pasta cooking water to rehydrate the pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head of broccoli (about 450 g), tough stems removed
- 2 tbsp. l. olive oil
- 200 g of mezzi-rigatoni pasta
- 0.5 cups sun-dried tomatoes in oil, drained and thinly sliced, + 1 tbsp. oil from a jar
- 170 g fresh mozzarella, diced (1 cup)
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Coarsely chop the broccoli florets and tender stems and season with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer on a rimmed baking sheet and bake until tender and crispy on the edges, 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to package directions. Pour off 0.5 cups of water, then drain the pasta in a colander.
- Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup of the pasta cooking water, the remaining 1 tablespoon of olive oil, and the sun-dried tomato oil. Add the mozzarella, parsley, and enough of the reserved pasta cooking water to create a light sauce. Season with salt and pepper to taste.
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