Pasta Shells with Broccoli and Roasted Tomatoes
Ingredients
- 1/2 lb. shell pasta
- 1 pint cherry tomatoes, halved
- 1/4 tsp kosher salt and 1/4 tsp 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 into 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 oven to 400 degrees F (convection). Add tomatoes to a baking dish with 1/4 tsp kosher salt, 1/4 tsp pepper, and 2 tsp olive oil. Toss and roast for 20 to 25 minutes until skins are wilting and juices are releasing
Meanwhile, add shallot to a large pan on medium heat with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp pepper. Stir and cook for 3 to 5 minutes until softened and starting to brown. Add minced garlic and cook for another minute
Add broccoli florets and vegetable broth, cover and cook for 2 to 3 minutes until fork tender. Then add sun-dried tomatoes, cooked pasta, the roasted tomatoes with their juices, and herbs. Gently stir, add optional lemon juice to taste, and top with toasted pine nuts
Tips
Other great optional toppings include red chili flakes and vegan parmesan
