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This sun-dried tomato and broccolini pasta is not only quick/easy to make, but full of flavor. An easy vegetarian pasta recipe that is perfect for the weeknights.
Unfortunately, eating a ton of carbs always make me feel overly full and not so great after eating them. I’ve tried a bunch of pasta substitutes that were ok, but not great. I finally found a gluten free option that actually tasted good and that my household loved too. It’s made from chickpea’s and it is full of protein and fiber.
This dish came about randomly. I had broccolini, spinach, and sun-dried tomatoes laying around so I figured why not throw all of this together? Fast forward about 6 months and we have this almost once a week, usually as our “meatless Monday” meal. All the flavors go together so well and guess what? Its ready in under 30 minutes, who doesn’t love fast and delicious meal?
If you don’t have spinach on hand, I have made this meal many times with arugula too! Along with the spinach substitution, I have also used all types of pasta shapes (if you’re paying attention to the different photos in this post haha).
Once I add the pasta back in, I grated some parmesan cheese over the top. I reserve a little bit of pasta water to add to the dish. This allows the cheese to cling to the pasta and also make a “sauce”. The starch in the pasta water helps thicken all the liquid.
Stir everything together and top with crushed red pepper flakes.
I hope you enjoy this sun-dried tomato broccolini pasta!
Things you’ll need: Pasta pot, dutch oven or high walled skillet
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Sun-dried Tomato Broccolini Pasta
Ingredients
- 8 ounces gluten-free pasta (or pasta of choice)
- 3-4 cloves garlic (minced)
- 1/4 cup sun-dried tomatoes in oil
- 5 ounces baby spinach (about 3cups)
- 1 bunch broccolini (stems trimmed)
- 6 tablespoons olive oil (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons crushed red pepper
- 3 tablespoons Parmesan cheese + more for serving
- 1/4 cup reserved pasta water
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Instructions
- Bring salted water to a boil in a pot. Cook pasta to al dente (according to package instructions), before draining reserve 1/4 a cup of the pasta water and place to the side. Drain pasta, rinse (see note), and set aside.
- While pasta is cooking. In a Dutch oven or skillet with high sides, over medium heat add 3 tbsp of olive oil. Add minced garlic and cook until fragrant about 1 minute.
- Add broccolini, sun dried tomatoes, and salt/pepper. Cook for 3-5 minutes until it begins to soften (can cover with lid to assist). Add spinach and add 2 tbsp more olive oil to help spinach wilt.
- Once spinach has wilted (about 3-4 min) add rinsed Banza pasta in. Add Parmesan cheese to the pasta and add a few tablespoons of the pasta water to help thin the cheese for it to coat the pasta. If you do not have Parmesan cheese you can omit the pasta water.
- Top with crushed red pepper and serve.
Notes
- When using chickpea pasta I do not follow the cook time of 9 minutes, I only cook for 7 minutes. Also, I do not typically rinse pasta, but I do rinse chickpea pasta after cooking. If using regular pasta, no need to rinse.
- Add a little of reserved pasta water to help thin cheese and help it coat the pasta
