Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella – a delicious recipe with broccoli, olive oil, Kosher salt, mezzi-rigatoni, tomatoes, fresh mozzarella. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 425 degrees F.
2
Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3
Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
4
Meanwhile, bring a large pot of water to a boil.
5
Add a generous pinch of salt and the pasta.
6
Cook according to the package directions.
7
Reserve 1/2 cup pasta water and drain the pasta.
8
Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil.
9
Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce.
10
Season to taste with salt and pepper.
202
kcal
Calories
15
g
Fat
5
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 bunch broccoli (about 1 pound), tough stems discarded, 2 tablespoons olive oil, Kosher salt and freshly ground black pepper, 8 ounces mezzi-rigatoni, and more.
Yes, Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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