In My Kitchen: Broccoli and Roasted Tomato Pasta

Sun-Dried Tomatoes and Roasted Tomatoes go together like two peas in a pod. Add in some broccoli and Parmesan and you’ve got a delicious summer meal.

You’ll need:

  • 1 pound pasta shape (here I used farfalle)
  • 2 pints cherry tomatoes, halved
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tablespoons olive oil
  • 1 large shallot, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cloves garlic, minced
  • 5 cups broccoli florets (about 3 heads)
  • 1/2 cup vegetable broth
  • 1/4 cup dry white wine
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • Juice of 1/2 lemon
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 450 degrees. Toss cherry tomatoes with 1/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons olive oil. Add to baking sheet and roast 20-25 minutes, until skins are wilting and juices are releasing.
  2. Meanwhile, bring a heavily salted pot of water to a boil and cook pasta until al dente. Drain and set aside.
  3. In a large bowl, steam broccoli florets in microwave; drain and set aside.
  4. In a large pan, heat 2 tablespoons olive oil over medium heat. Add shallot, 1/2 teaspoon salt and 1/2 teaspoon pepper. Saute for 2 minutes until soften. Saute garlic an additional minute.
  5. Add steamed broccoli florets, vegetable broth and white wine. Cook an additional 2-5 minutes, until broccoli is fork-tender.
  6. Mix together sun-dried tomatoes, cooked pasta and roasted tomatoes with their juices. Add in lemon juice and Parmesan cheese.
  7. Serve and enjoy!

Source: Adapted from a recipe by Munchmeals by Janet

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