Pasta Shells with Broccoli and Roasted Tomatoes
Ingredients
- 1/2 lb. shell pasta
- 1 pint cherry tomatoes
- 1/4 tsp kosher salt for roasting
- 1/4 tsp pepper for roasting
- 2 tsp olive oil for roasting
- 1 large shallot, finely chopped
- 2 tbsp olive oil for cooking
- 1/2 tsp kosher salt for cooking
- 1/2 tsp pepper for cooking
- 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
Optional additions
- Juice of 1/4 to 1/2 lemon
- Extra olive oil for drizzling
Preparation
Toast the pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes.
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 each kosher salt and 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 and 1/2 tsp each kosher salt and 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.
Add sun-dried tomatoes, cooked pasta, the roasted tomatoes with their juices, and herbs. Gently stir and add optional lemon juice to taste, then top with toasted pine nuts.
Tips
Other great toppings include red chili flakes and vegan parmesan for extra flavor, if desired.
