Had I typed up this post on Monday as intended, it would have been full of rants and whines. “How come cars don’t always turn on when we need them to?” I would have asked. “Why do little brothers have to make big mistakes, and will that giant pile of dirty laundry just wash itself already?!”
While we’re playing this game, why can’t I live in a world where days expand to fit workloads, and first dates are better than awkward? Rant, rant, rant.
Fortunately, I got all of that out of my system in conversations with friends and family. What I am left with is a deep sense of gratitude. I’m so lucky to have good friends that I can always call on for help (as much as I don’t want to ask). I’m also thankful for parents who empathize rather than chastise.
If you must know, here’s what happened: I might have (maybe) ignored my low gas warning light (for a little too long) and run out of gas without knowing it… so when I went to move my car, it wouldn’t budge from its rather unfortunate parking spot. My car got towed while I was on the phone with AAA. May Monday go down in history as the day I spent $200 on a tank of gas.
I also owe a big thank you to you, dear readers. Thank you for coming to my little corner of the web. Your visits and comments never go unappreciated and I am perpetually astonished that you cook this dummy’s recipes. Your encouraging words are all the motivation I need to keep on blogging. Furthermore, your visits and those not-so-cute ads in the sidebar helped me pay for that unexpected expense out of pocket. It’s not much, but making money doing what I love to do is a gift. So thanks for bailing me out, friends! Your support means the world to me.
Now that the car fiasco is behind us, let’s talk about this recipe. It called my name the first time I flipped through Susie Middleton’s The Fresh & Green Table. The words “spicy” and “garlicky” caught my attention, but what really captured it is the cooking method. She quickly infuses olive oil with red pepper flakes and garlic, reserving it to toss with crisp, cooked broccoli at the end. It’s also rather creamy without being loaded with heavy cream since goat cheese melts into a rich sauce when mixed with warm pasta and leftover cooking water. Genius, right?Print
Spicy Sun-Dried Tomato and Broccoli Pasta
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Vegetarian
Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil.
- ½ pound dried whole wheat bow-tie or spiral-shaped pasta
- 5 tablespoons extra-virgin olive oil, plus more if necessary
- 1 tablespoon minced garlic (around 5 garlic cloves)
- ¼ teaspoon crushed red pepper flakes
- 1 ½ pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
- Sea salt or kosher salt
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 2 to 3 ounces goat cheese, crumbled while still cold (around ½ cup)
- ⅓ cup coarsely grated Parmigiano-Reggiano (or Parmesan)
- 15 pitted kalamata olives, chopped (optional)
- ½ small lemon, juiced
- optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)
- Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
- Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
- Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don’t quit cooking prematurely here; you want the broccoli to be nice and toasty.
- Get out the pan’s lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out ⅓ cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
- Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you’d like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
- Serve right away, garnished with the remaining Parmigiano.
- Adapted from The Fresh & Green Table by Susie Middleton.
- This pasta keeps well in the fridge for a few days. I treated leftovers like pasta salad, serving them cold with arugula and an extra squeeze of lemon juice.
Laura (Tutti Dolci)
We’ve all had those Mondays and they aren’t fun – but I’m convinced we grow in grace through those circumstances! As for the pasta, I know it will be love at first bite.
jamie @ GB&G
Kate! This looks incredible. When can I come over?? ;-)
Any time, Jamie!
Can’t wait to make this!!!! I think it will be on the menu next week for sure!!! :)
This pasta sound perfect for early fall. I love the idea of combining intense sun-dried tomato flavor with the bite of broccoli. I may even oven-roast some of our own cherry tomatoes and try them out here! :)
That sounds like a terrific idea!
This has just about all of my favorite things in it! I’m also off to check out that cookbook- I’ve not heard of that one!
I love it! You need a copy!
This sounds delicious, wonderful. I am also a sucker for spicy anything. Your car woes, not so delicious or wonderful. I’ve made the same, silly mistake – and it really sucked at the time (finals!) but there’s always a takeaway, right? Sounds like you found yours as well. :)
During finals, ug! I guess there’s never a convenient time for car troubles. Hope you’re doing well, Kimberley!
This makes me want to eat broccoli again, and I thought I was soooo bored of broccoli. Would another cheese other than goat cheese work? That isn’t something I have on hand regularly. Your blog is great and you don’t seem like a dummy at all.
Do you keep feta on hand? I think that would be the most logical substitute since it’s a soft cheese and the flavor would complement the others nicely.
Yes! Feta works. I’ll let you know if I get the kids to eat it. If not, oh well, more for ME! Thanks.
Bev @ Bev Cooks
I wonder what my entire face would look like in the middle of that plate.
So sorry about your ishy Monday! I hope you had some good red at home to wash it down and away.
Beth @ Tasty Yummies
This looks incredible. I seriously LOVE pasta and could eat a dish like this every single day! I love infusing olive oil with red pepper flakes and/or garlic for dishes like this.
BTW your photos are absolute perfection!
Thank you, Beth. I’ll definitely be using Susie’s red pepper-infused olive oil technique in lots of future recipes!
Ms. Morgan Leigh
Susie Middleton is my favorite. Her recipes always turn out well. I love how she does simple things or adds interesting (but common) ingredients that produce unexpected results.
That’s precisely why I love her recipes! Can’t wait to cook more from The Fresh and Green Table.
Wish I was at home so I could make this right this very second :)
Your recipes are so consistently spectacular. Thank you for continually sharing your talent with the rest of us! My boss just came into my office to round us up for lunch and asked me what I was looking at and I simply replied “what I’m making for dinner.” This looks so tasty!
Thanks, Grace! I love that you told your boss you were looking at your future dinner. :)
Stefanie @ Sarcastic
Goat cheese and sun-dried tomatoes, I am smitten! And I am the oldest and have two younger brothers so I understand about having to deal with big mistake duty!
Hearing about other people’s bad days makes my bad days just a little bit better! I appreciate hearing your rants and your recipes! This looks yummy.
You’re the furthest thing from a dummy, missy! And your recipes always inspire me to hunger.
Thank you, Ashley. Your comments are always much appreciated!
Oh no!! I’m so glad that day is behind you! And this pasta sounds so good, I adore sun-dried tomatoes!
it is our pleasure to pay your website a visit because it is one of the best food blogs out there. delicious and healthy food written and shared with passion by a sweet person!
Thank you, Margarita!
Ouch! I’m sorry to hear about all that trauma…
The pasta looks great – anything with sun-dried tomatoes looks amazing!
dervla @ The Curator
ugh, sorry to hear you were having one of those weeks. I love sun-dried tomatoes but somehow I’ve forgotten to use them in months and months. Thanks for this recipe!
Oh you poor thing! I did exactly the same thing a few years ago.. When the AA man arrived I said ‘I bet you get this kind of thing all the time’. He just raised an eyebrow and looked at me like I was the stupidest person alive! :-)
Ha! The AAA guy must have been in a grouchy mood—I have no doubt he sees dumb stuff all day long! I’ll never ignore that gas warning light again…
This looks so fabulous! I loving having a big bowl of pasta like this, and I looove sundried tomatoes!
claire @ the realist
This looks absolutely amazing!! I love the spicy sauce.
At least your car was in the NICEST impound lot this side of the Mississippi! Who knew! Maybe you should have bribed the tow truck operator with this spicy garlicky broccoli. I bet he would have changed his mind. Mmmm.
This is the kind of dinner I can’t resist. Browned veggies: check. Lots of garlic: check. My favorite food of all time (sun-dried tomatoes): check.
Also, one day I’ll tell you about the time someone stole my car battery and I couldn’t understand what had happened. That’s being a dummy for you.
Car battery, stolen?! I never would have figured that one out! Cars. Ug.
hi! I love your blog and all the photos. Please check out this t-shirt I designed for serious cooks and chefs! :) Thanks
I love your recipes, Kate! I found you on pasplore.com. It’s been wonderful finding people that like to make food that I like to copy! I just don’t love goat cheese. What do you suggest?
Hi Belinda! Do you like feta? If so, I would try that!
Oy! Sorry to hear about the car troubles – I am sure I’m due for one of those situations…I feel like I always wait until the very last minute to get gas…Lesson learned! And this pasta looks delicious! I’ve been craving all sorts of spicy carbs lately!
I’ve just had a giant bowl of pasta and having read this, I’m now hungry again! Love this and hope the rest of your week got a bit better!
sorry you had a rough day– just wanted to tell you- I visit your blog weekly when I have to get my mind off of my own journey. ~and I enjoy your blog very much!love the recipes!
Thank you, Michelle!
I’m going to make this this afternoon but I’m going to make it with asparagus, hope that’s ok with you. What other cheeses do you suggest that crumble well besides feta?
oh! p.s. because of this post I went through the rest of your blog… I feel mildly like a creep, I’m sorry.
Hey Amanda, I’m sorry, I don’t know which other crumbly cheese to suggest! Maybe try ricotta, cream cheese/mascarpone or farmer’s cheese.
This is my kind of pasta! Yum!
Thank you for this recipe- I just made it, late Sunday night. I read it and knew I would love it so much I went ahead and doubled it! My husband and I will eat on it all week- I wonder if it freezes well?
Now I can’t wait till dinner tomorrow!
It is so flavorful. I can’t stop picking at it.
Happy to hear it, Michele! I haven’t tried freezing this one, but if you do, please let me know how it is once it’s defrosted! Something tells me it won’t last long enough to make it into the freezer. :)
Regina @ SpecialtyCa
This sounds super yummy! Gives me inspiration for supper.
What a day though…
Lauren @ LaDolcePita
Looks divine! Can’t wait to try this one soon. I’m a new reader of your blog, love what you have up here, keep up the great work!
Thank you, Lauren, and will do! :)
two of the very few veggies my hubby actually likes! will definitely be trying this one.
You’re not a dummy! I’ll tell you who is: the guy with the California license plate that said LILDUMY. Now Tommy and I like to call each other that as a joke. Friends and fam are the best and I’ll always be a fan of your blog.
Haa! Maybe I should get a Missouri license plate that says LILDUM2? Thanks for your support, Heather, I appreciate it!
I made this as a cold lunch for a camping trip this past weekend and everyone liked it! I tried to cut out the diary for the vegan in our group by mixing in nutritional yeast instead of the cheeses and it turned out ok but not creamy like the rest of the batch. How would you go about veganizing this? I was thinking maybe tofutti cream cheese? hmmm….
I’m not entirely sure how to best veganize this recipe, but tofutti cream cheese sounds like a good bet!
I made this for dinner last night and it was AMAZING! My husband is not a big fan of pasta, but he loved this. I’m on an alkaline diet for medical reasons, so I used brown rice pasta and omitted the parmesan. I also added pine nuts to make up for the loss of parmesan and it came out great! Thanks a bunch!
Happy to hear it, Heather! Pine nuts sound like a great addition.
Can I put in your recipe in myfitnesspal’s database? I have made sure to put in the author name in the description. I was initially entering the recipe to calculate the no of calories and there was a question about whether it would be ok to upload it into the database? do let me know. Thanks!
Jess, I’m sorry for the delayed response and thank you for asking. If it’s just the ingredients list that would be uploaded, that would be fine.
I put in just the ingredients list, titled it:Cookie+Kate’s blog: Spicy Sun-Dried Tomato and Broccoli Pasta. And in the instructions box, I put a link to the recipe at your blog. :)
I couldn’t find the nutritional content on My Fitness Pal. Any chance you could post the nutrition info here, Jess? Or email it to me? robbmajor (at) gmail (dot) com. Thanks!
I guess it takes some time to make it into the database? Anyway, here’s the info:-
Calories Carbs Fat Protein
Total: 1243 101 85 29
Per Serving: 311 25 21 7
Btw, I used only 3 tbsp of olive oil and did not add any parmesan. I did add the olives and arugula to the recipe.
Loved this dish! I made it with the chickpeas. My new favorite:)
Hooray, happy to hear it. Thank you for commenting, Jessica.
Mmmmm….this looks fantastic! I make a similar dish with chicken, but I think subbing out goat cheese sounds delish!
Just cooked this deliciousness up for dinner. Thanks so much for the recipe, Kate! It was SOOOO good and easy.
Hooray! Glad to hear it, Allie.
This was amazing!!! I did use cream cheese instead of goat cheese. Thank you!!!
Thank you for sharing this amazing recipe! We loved it so much we made it twice in the same week. Great combination of flavors and spiciness. I can’t wait to try more of your recipes!
Wow. Made this tonight – so easy & simple yet rich & vibrant! Do you have a cookbook?
Thank you for commenting, Sheebah. So glad you enjoyed the pasta. No, I don’t have a cookbook… but it would sure be fun to make one.
I love your website and your recipes! Just wondering where you find whole wheat bow tie pasta? I’ve been eating whole wheat pasta for a while, but have yet to find them in bow tie shapes.
Hi Esther, I may have found the whole wheat bow tie pasta at Whole Foods. I consider myself a whole wheat pasta collector of sorts; I’m always buying up cool shapes when I find them.
UH-mazing! Just made this tonight an it was perfect for a cold, lazy Sunday. The husband didn’t even mind that there was no meat in it! Thank you for the recipe. I just found your site this weekend and have already made the pecan butter and now this. I have the blueberry muffins set to make New Year’s morning.
Thanks for commenting, Diana! I’m so glad your family enjoyed this pasta dish. I wish I had the ingredients to make it for lunch today. Please do let me know how my other recipes turn out for you!
I used your recipe as inspiration tonight–followed it pretty closely, except I didn’t measure anything and added some of my own twists. I did take your suggestion of adding chickpeas, which was a lovely compliment! :]
Thanks for commenting, Traci! Glad your meal turned out well. I’m a big fan of improvisation and not measuring when I’m not cooking for the blog!
Just wanted to let you know that this dish was a hit. I’m vegetarian; my son isn’t, but he liked it too. I added walnuts to get a little protein. They complimented the dish well.
I love the unexpected kick this pasta has. And this is a lovely way to cook veggies while still preserving their crisp freshness. Makes excellent leftovers, too! Thanks for all the great weeknight-friendly recipes.
Just wanted to say that this is my partner and my favourite pasta recipe and my probably my partner’s favourite recipe in general. It is so good! We always make it with chickpeas and it fills us up so well. I love how many ingredients there are in the dish so you don’t have to use too much pasta. Everyone I make this for absolutely loves it. Thanks for introducing it to us!
Made this for my dinner today and… Well, I can’t describe how good it tasted. I used feta (didn’t have goat cheese) and it was still delicious. I’m vegetarian, but my dad believes that it’s better to eat poison than no meat for dinner, but… He said that perhaps I could make it for all family one day. Umh, I’m still not sure it’s possible… Wow.
Thank you. :)
Thank you, Elza! So glad you enjoyed the pasta. :)
Slowly making our way through the entire recipe collection lol.
This was the first one I wasn’t 100% five stars on, but I know it was just the goat cheese. The only cheese I’m just not a fan of. But the rest of the flavors were awesome and I’m still doing 5 stars because a) I know if I just swap out feta I’d completely love this (just wanted to give goat cheese a fair shot) and b) all three kids asked for seconds!
We will definitely eat this again, thanks for another great recipe!
I made your dish this evening for my family and they absolutely LOVED IT!!! There were so many flavors that blended together perfectly in this meal. My 15-year-old said “I don’t like olives”, but she ate every bite on her plate. I loved that you included so many healthy veggies for little ones to enjoy. I will be making this again.
Hooray! Thank you, Reese! :)
I just made this and thought it was very good. I forgot to buy a lemon, but will try that next time. The sun-dried tomatoes really lift this above the usual. And of course, so does the goat cheese! I am looking forward to the leftovers for lunch! Thank you.
Awesome! Thank you, Julie!
Wow! crazy good:)))
Thanks, Cecilia! :)
I’m not a fan of goat cheese, so I was going to leave it out altogether, then decided last minute to whip up some cashew cream instead (1/2c raw cashews, 1/4c water, pinch salt blended until creamy) to give it that creamy consistency that I would me missing out on had I left out the cheese, and HOLY COW, it was like vegan Alfredo with a sun dried tomato “kick” to it.
We also used brown rice pasta instead of whole wheat and find that it more closely resembles the texture and taste of regular pasta.
Just thought I’d give my two cents for any vegans out there! I’m not vegan, so I added a pinch of parmesan to the finished product, but could have definitely left it out. Making it again tonight!
Ohhh, great idea! Thanks, Alanna!
Made this for dinner last night. It was really tasty, I was just not a fan of goat-cheese in this dish. I think feta would’ve worked better.
Still a satisfying, healthy and quick weeknight dinner and great for leftovers lunch.
I made this for lunch. I followed the recipe exactly and added the olives. Its an excellent dish. The saltiness of the olives, the hint of lemon and goat cheese come together tastefully. Thanks Kate!
You’re welcome, Claudia! I’m happy you enjoyed it.
I’ve made this dish several times and it turned out great every time. It has become one of my go-to dishes for week dinners.
Next time I’m post a picture in instagram ;)
Thank you, Catarina! I’ll keep an eye out for your pasta on Instagram! Yay. :)
Made this tonight and it was delicious, super excited to have the leftovers for lunch tomorrow!
I love this dish, made it several times now, and overtime switched to millet and roasting broccoli in the oven. It looks less pretty with millet than with pasta, but I am a fan of this grain and all the flavors together. I also always add chickpeas.
I made this tonight and followed the recipe EXACTLY. It was fantastic! You could serve this in a restaurant and I loved the infused garlic thing. Don’t skip that step. Thanks for the great recipe. I just stumbled on your sight and I’m trying lots of things.
I made this tonight for my mum and impossibly fussy stepdad (subbed goat’s cheese for crumbled feta, and added some chicken on top at the end for him because he refuses to eat “rabbit food” :P ). He said hands down it was the best meal he’s had in ages, and asked me to cook it again ASAP, which has never happened before in our house!! (He even called dibs on the leftovers to take for lunch tomorrow!) Thank you so much for such a wonderful recipe that brought so much happiness to me and my family :) I can definitely see this becoming a staple weeknight dinner in our house! xx
This dish is one of my favorites ever! Do you have nutritional information (calories, fat grams, etc.)?
Hi Debra! I’m sorry, I don’t offer nutrition facts yet, but you can always run recipes through myfitnesspal.com to calculate nutrition facts. That way, you can adjust the recipe to match how you made it.
I tried this out but I couldn’t get hold of bow-tie pasta so I used spaghetti instead and it turned out great!
I’m glad! Thanks, Sabreen.
made this for dinner last night. It was wonderful. A bit tricky getting the timing right first time but I think it will be quick and easy from now on. This will be a definite go to recipe. The market didn’t have any arugula but I bet that will be a great addition. Next time I think I will add mushrooms and maybe some fresh peas.
Thanks! Now I am going to stalk your page :)
Thank you, Judy! I’m so glad you enjoyed it.
Made this tonight for my partner and his dad (both if who eat meat) and everyone absolutely loved it! Added mushrooms and the chickpeas and used feta instead of goats cheese (couldn’t find goats cheese at my supermarket). Will definitely be making this again :)
Thank you, Chloe! I’m so glad it was a hit. :)
Made this recipe last night. My wife and I loved it! The combination of olives and sun dried tomatoes works so well with the lemon and nutty broccoli. It’s recipes like this that make me forget all about meat.
Thanks, Mike! I’m happy the two of you enjoyed.
How many does this serve? Thank you!! :)
Hi, Sky! This should serve at least 4 people.
It is so delicious!!!! So delicious!!
Haha! Thank you, Kim!
I made this for the first time about a year ago and since then have been making it every week. It’s become a household favourite as the balance of all the ingredients is just perfect.
Thank you, for your review! I am happy it has become such a staple for you.
I just made this last night. It was AMAZING. I doubled the garlic and red pepper flakes for a teensy bit more kick. Thanks for sharing!!!
Love to hear that! Thank you.
I have a new go to extra broccoli in the fridge recipe! Another winner winner broccoli dinner !!
Thanks, Sue! I appreciate the review.
This is horrendous, confusing, and needlessly complex.
You seriously wrote “1 1/2 pound broccoli?” I made this with 1.5 lbs of broccoli….
I’m sorry you felt that way, Roy!
Kate – thank you so very much for your easy and tasty recipes. I cooked this for dinner last night as a trial run for when my vegetarian son comes home for Christmas and it was delicious! I’ll admit I did add shredded chicken for my husband’s benefit since our son is not home yet :)
Thank you for making the holidays that much less stressful and more enjoyable. Best wishes to your and your family for 2019!
I’m glad you loved it! I hope your son loves it too. Thanks so much for sharing, Eva!
I made it tonight without goat cheese still delicious great recipe everyone loves it thanks!
You’re welcome, Stacey!
The flavors really come together in this recipe. Thanks Kate!
You’re welcome, Eesha!
Awesome recipe. Instead of adding the pasta water, I used 1/2 pasta water and a Lemon Mediterranean salad dressing.
Made this tonight for dinner. Easy and Delish. Thanks for sharing.
You’re welcome, Kara! I appreciate the review.
Just made this for dinner and it was delicious. Next time we might try it with artichoke hearts, though maybe we shouldn’t mess with perfection. :)
That sounds like an interesting combination! Let me know what you think when you try it, Emily.
THis was delicious! I didn’t have enough goat cheese and added a small hunk of diced mozzarella and a pat of butter. So good!
Yum! The whole family loved this one, and said so multiple times.
I enjoyed the mix of fresh flavors, and appreciate the very clear directions. It turned out perfectly and is definitely one I’ll make again.
I made this fantastic recipe last night. Seldom does a recipe really deliver like it promises but this one does! It was SO delicious and unique. I love the tang it has from the sundried tomatoes, olives, feta and lemon. Wow. Great instructions as well. Thank you!
Victoria L Peck
Another delicious C&K recipe. Wasn’t sure about the olives but nice addition to this pasta. I added a bit of kale at the end as I didn’t have arugula; I think the bitterness of the arugula is a better choice and I’ll be sure to have it next time I make this. Thanks Kate.
Delicious! I roasted the broccoli in the oven rather than on the stove top, just because I find it easier and love the deep flavor it gives. Thanks for another great recipe!
This was really good. I used brown rice rotini, added some chopped curly kale in with the broccoli, and didn’t have any goat or feta cheese so I left it out and added a bit more pasta water and parmesan. Threw in a can of chickpeas and what a tasty, filling meal! The recipe is from a while back but I couldn’t find a review from anyone who made it so I figured I’d weigh in
I have been making this recipe for awhile now. We have it about once a month. It’s a good recipe with nice flavor and easy to make later in the week after weekend grocery trips since broccoli is pretty hardy. My only change is to roast the broccoli.
Hi! My New Year resolution was to make a vegetarian meal every week and your recipes have made me completely enjoy what I thought would be a chore for me!
Goat cheese is one of the few foods I don’t like. I’m wondering what cheese I could use as a substitute in recipes such as this one, where the cheese makes the creamy sauce.
I loved this!! I didn’t have sun dried tomatoes so I used red pepper and I used feta instead of goat cheese. It was Amazing! I have already shared this with 2 friends- and I just made it! It’s a keeper Thank you!!
I love your recipes so much they are always delicious! I think this one will also be delicious, I just found all the steps to be confusing. I cook a lot and can follow recipes no problem but something about this one made me a bit cross eyed. Perhaps a review and simplify would help. Thanks for all the amazing recipes!!
I’m sorry you find this one hard to follow, Natasha. I appreciate your feedback.
Any time I had some ingredients that I want to use up, I search a recipe with the ingredients and your recipes are usually the ones I go for! This was so delicious, thank you so much!
You’re welcome! I’m glad you enjoyed it, Ezgi.
Absolutely loved this! Thank you for a great addition to my list of meatless pasta :) If I could make a suggestion – I wasn’t sure what to do with the garlic as the recipe did not state if it should be discarded or tossed in with the pasta along with the infused oil. Perhaps it was obvious to other readers but not to me. I left it out, but ended up sprinkling it on my plate – by then they were nice crunchy bits of garlic!