Sun-Dried Tomato and Broccoli Pasta

Sun-Dried Tomato and Broccoli Pasta

  • 3 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon pure maple syrup
  • 1 teaspoon grain-style mustard
  • 5 cloves garlic, finely chopped, divided
  • 8 oz. whole-wheat bow-tie pasta
  • ¼ cup raw slivered almonds
  • 1 medium yellow onion, finely chopped
  • 2 cups broccoli florets
  • ½ cup sun0dried tomatoes in oil, drained and thinly sliced
  • ¼ teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • ¼ cup shredded Parmesan

In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving ½ cup cooking water. In a large skillet over medium heat, toast almonds, stirring 3 minutes; set aside. In the same skillet, heat remaining 1-tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.

  • 432 calories
  • 19 grams fat
  • 54 grams carbs
  • 13 grams protein

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