Shells with Broccoli and Roasted Tomatoes
Ingredients
- 1/2 lb. shell pasta
- 1 pint cherry tomatoes, halved
- 1/4 tsp each kosher salt and pepper for roasting
- 2 tsp olive oil
- 1 large shallot, finely chopped
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 3 large cloves garlic, minced
- 3 cups broccoli florets, cut small pieces
- 1/2 cup vegetable broth
- 1/3 cup (packed) thinly sliced sun-dried tomatoes (marinated type, drained of oil)
- 2 tbsp finely chopped dill
- 2 tbsp finely chopped parsley
- 1/4 cup pine nuts, toasted
- Juice of 1/4 to 1/2 lemon, optional
- Extra olive oil to drizzle, optional
Preparation
Cook the pasta in salted water until al dente, then drain.
Preheat the oven to 400 degrees F (convection). Add the tomatoes to a baking dish with 1/4 teaspoon each of kosher salt and pepper, and 2 teaspoons of olive oil. Toss and roast for 20 to 25 minutes until the skins are wilting and juices are releasing.
Meanwhile, add the shallot to a large pan on medium heat with 2 tablespoons of olive oil and 1/2 teaspoon each of kosher salt and pepper. Stir and cook for 3 to 5 minutes until softened and starting to brown.
Add the minced garlic and cook for another minute.
Add the broccoli florets and vegetable broth, cover, and cook for 2 to 3 minutes until fork tender.
Add the sun-dried tomatoes, cooked pasta, roasted tomatoes with their juices, and herbs. Gently stir, add optional lemon juice to taste, and top with toasted pine nuts.
Tips
Other great toppings are red chili flakes and vegan parmesan, optional.
