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photo Spicy Sun-Dried Tomato and Broccoli Pasta Recipe | Say Mmm

Spicy Sun-Dried Tomato and Broccoli Pasta

A simple and flavorful vegetarian pasta dish made with sun-dried tomatoes, toasty broccoli, goat cheese and red pepper-infused olive oil.
4 Servings - 35 min -
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Servings:4  | Calories:808 | Total Fat:33g  | Chol:16mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 33g
51 %
Sat Fat 7g
35 %
Total Carb 108g
36 %
Fiber 27g
108 %
Sugars 13g
Cholesterol 16mg
5 %
Sodium 1172mg
49 %
Protein 33g
65 %
35% Others combined
25% Pasta
19% Chickpeas
19% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 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)
1/4 teaspoon crushed red pepper flakes
1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
Sea salt or kosher salt
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
15 pitted kalamata olives, chopped (optional)
1/2 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)

Directions : View recipe directions on
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