Garlic kicks up this pasta dish along with chipotle. Sweetened with sundried tomatoes. The sundried tomatoes and chipotle will reconstitute in the cooking process so be sure to mince fine.
- 1 lb penne pasta, cooked according to package
- 1⁄3 cup olive oil
- 8 cups broccoli florets
- 1⁄2 cup sliced onion
- 1⁄8 cup minced garlic
- 1⁄3 cup minced sun-dried tomato
- 1 -2 chipotle pepper, crushed
- 1 tablespoon dried Italian seasoning
- 1 cup water or 1 cup vegetable broth or 1 cup chicken broth
- 1 tablespoon fresh basil, minced
- grated cheese
- pine nuts, toasted
- Heat oil in a large pan add broccoli stir fry 2 minutes: add onions and stir fry 1 minute; add garlic, sundried tomatoes, chipotle, and Italian herbs stir fry one minute; add cup of broth bring to boil and lower heat.
- Cover and simmer till broccoli is tender about 5 minutes.
- Season with salt and pepper if needed and top with fresh basil and sprinkle with grated cheese of your choice & or pine nuts .
This was a nice change of pace, although I wish it were just a tad "saucier." Maybe next time I will use less pasta. I was skeptical about the chipotle, but it complemented the flavor of the sun-dried tomatoes quite nicely. I didn't have any fresh basil, but I added some preserved basil from a jar. I did garnish it with toasted pine nuts, which I highly recommend, and I used nutritional yeast instead of cheese since I'm vegan. Made and enjoyed for Veg*an Swap, January 2011.
This is a very pleasant dish which could serve as a side or a meatless main dish. It is quite as much a broccoli dish as a pasta dish. It is popping with flavors and they blend together quite well (there is plenty of garlic in the original recipe, but believe it or not I ended up increasing it slightly). After 5 minutes of simmering the broccoli was still al dente, but that was okay. I halved the recipe, which worked fine. For the cheese, I used grated parmesan. I skipped the pine nuts.