Spicy Sun Dried Tomato and Broccoli Pasta Recipe

This spicy sun dried tomato and broccoli pasta recipe brings together the robust flavors of sun dried tomatoes and broccoli with the tanginess of goat cheese and hint of spice from red pepper flakes. It's the perfect dish for a cozy family dinner or a solo comfort meal. The whole wheat pasta adds a wonderful texture and enhances the health quotient of the dish.

spicy sun dried tomato with broccoli pasta recipe

Photos of Spicy Sun Dried Tomato and Broccoli Pasta Recipe

Most ingredients for this recipe are fairly common except a few which you might need to purchase from a supermarket or a gourmet store. Sun-dried tomatoes and goat cheese might not be readily available in your kitchen pantry. They are key to this recipe and add a unique flavor depth. So, make sure to add these to your shopping list. Similarly, whole wheat bow-tie pasta is used in this recipe, if you don't have it, feel free to replace with any pasta of your choice.

Spicy Sun Dried Tomato and Broccoli Pasta Ingredients

Whole wheat bow-tie: This type of pasta is not just delicious but also healthier than regular pasta. It provides a nice bite and texture to the dish.

Extra-virgin olive oil: A must-have in most pasta recipes. It's used for sautéing and also adds a rich flavor to the dish.

Garlic: An essential flavor booster for this pasta recipe.

Red pepper flakes: Adds a kick of heat to the dish. Adjust the quantity based on your spice tolerance.

Broccoli: Broccoli not only adds an element of green but also provides a lot of nutrients.

Sea salt: For seasoning.

Sun-dried tomatoes: These tomatoes add a unique tangy-sweet flavor to the dish.

Goat cheese: It adds a creamy texture and tangy taste to the dish.

Parmigiano-Reggiano: A hard, granular cheese that adds a sharp flavor to the pasta.

Kalamata olives: Gives a salty, tangy flavor to the dish.

Lemon: Fresh lemon juice is used to add a bit of freshness and tang to the dish.

Chickpeas: These are optional but recommended for some added protein and texture.

One reader, Brady Fuchs says:

This spicy sun-dried tomato and broccoli pasta recipe is a game-changer! The combination of flavors is simply divine. The spicy kick from the red pepper flakes and the creaminess of the goat cheese make this dish a winner. It's a must-try for anyone who loves a little heat in their pasta!

Brady Fuchs

Techniques Required for Making Spicy Sun Dried Tomato and Broccoli Pasta

How to cook pasta al dente: Boil the pasta in salted water until it is firm to the bite, typically a few minutes less than the package instructions.

How to infuse oil with garlic and red pepper flakes: Heat the oil over medium-low heat, then add the red pepper flakes and garlic. Cook and stir until the garlic begins to simmer, about 30 seconds, ensuring it does not brown.

How to toast broccoli: Cook the broccoli in a skillet over medium-low heat, stirring occasionally until it turns bright green and develops some browning, typically around ten minutes.

How to incorporate goat cheese into the pasta: Add the goat cheese and most of the parmigiano to the drained pasta, then stir until well distributed.

How to adjust the creaminess of the pasta: Add pasta water, lemon juice, and additional goat cheese as needed, stirring until the desired creaminess is achieved.

How to serve the pasta: Garnish with the remaining parmigiano and serve immediately.

How To Make Spicy Sun Dried Tomato and Broccoli Pasta

When you have sun dried tomatoes in your pantry, always think of pasta when you’re hungry for some. For this recipe, we’ve added broccoli for some texture.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

½lbwhole wheat bow-tiedried , or spiral-shaped pasta
5tbspextra-virgin olive oilplus more if necessary
1 5tbspgarlicminced , around 5 garlic cloves
¼tspred pepper flakescrushed
1 lbbroccoliabout 4 medium, tightly packed florets, chopped into small, bite-sized pieces
sea saltor kosher salt
½cuptomatoesoil-packed sun-dried , drained and chopped
3 ozgoat cheesecrumbled while still cold , around 1/2 cup
⅓cupParmigiano-Reggianocoarsely grated , or Parmesan
15kalamata olivespitted, chopped , optional
½smalllemonjuiced
2 cupschickpeasor 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula , great with leftovers, optional

Instructions

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 1/3 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.

Nutrition

Calories: 1424.72kcal
Fat: 42.05g
Saturated Fat: 10.22g
Monounsaturated Fat: 18.46g
Polyunsaturated Fat: 8.09g
Carbohydrates: 203.58g
Fiber: 38.96g
Sugar: 31.45g
Protein: 71.68g
Cholesterol: 21.47mg
Sodium: 1889.50mg
Calcium: 555.72mg
Potassium: 3102.59mg
Iron: 14.04mg
Vitamin A: 264.83µg
Vitamin C: 420.81mg

Technique Tip for Perfecting Spicy Sun Dried Tomato and Broccoli Pasta

To ensure your pasta is full of flavor, reserve some of the pasta water before draining. The starchy water can be used to adjust the consistency of your sauce, making it creamier and helping it to cling to the pasta better. This is a classic Italian technique that can elevate your pasta dishes. Additionally, when cooking your broccoli, allow it to get a bit toasty. This caramelization brings out the natural sweetness of the broccoli, adding depth to your dish.

Time-Saving Tips for Preparing This Pasta Recipe

Prep ahead: Chop and store the broccoli and sun-dried tomatoes in advance to save time during the cooking process.

Multitask: While the pasta is cooking, prepare the other ingredients to maximize efficiency in the kitchen.

Quick cook: Use pre-cooked or canned chickpeas to cut down on cooking time and simplify the recipe.

Substitute Ingredients For Spicy Sun Dried Tomato and Broccoli Pasta Recipe

whole wheat bow-tie - Substitute with gluten-free pasta: This substitute is suitable for those who are gluten intolerant or following a gluten-free diet.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and a mild flavor, making it a suitable alternative for cooking and dressing.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, which can be a great alternative for those who prefer a less pungent taste.
red pepper flakes - Substitute with smoked paprika: Smoked paprika adds a rich, smoky flavor with a mild heat, making it a great substitute for red pepper flakes.
broccoli - Substitute with cauliflower: Cauliflower can be used as a substitute for broccoli, providing a similar texture and taste in the dish.
tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes can be used as a substitute for fresh tomatoes, adding a concentrated and intense flavor to the dish.
goat cheese - Substitute with feta cheese: Feta cheese offers a tangy and salty flavor similar to goat cheese, making it a suitable alternative in the recipe.
parmigiano-reggiano - Substitute with pecorino romano: Pecorino Romano cheese has a similar sharp and salty flavor, making it a suitable substitute for parmigiano-reggiano.
kalamata olives - Substitute with green olives: Green olives can be used as a substitute for kalamata olives, providing a different flavor profile while still adding a briny and salty taste to the dish.
lemon - Substitute with white wine vinegar: White wine vinegar can provide a similar level of acidity and brightness to the dish as lemon juice.
chickpeas - Substitute with cannellini beans: Cannellini beans can be used as a substitute for chickpeas, offering a creamy texture and mild flavor in the pasta dish.

Best Way to Present Spicy Sun Dried Tomato and Broccoli Pasta

Elevate the pasta: Carefully twirl the pasta into a neat mound using tongs, ensuring it is evenly distributed on the plate. This will create a visually appealing base for the dish.
Garnish with fresh herbs: Sprinkle a few freshly torn basil leaves over the pasta to add a pop of color and a hint of freshness to the dish.
Create a focal point: Place a small bundle of blanched broccoli florets on top of the pasta, creating a visually striking focal point on the plate.
Drizzle with olive oil: Use a steady hand to drizzle a small amount of high-quality extra-virgin olive oil in a circular motion around the pasta, adding a touch of richness and sheen to the dish.
Sprinkle with grated Parmigiano-Reggiano: Generously sprinkle the top of the pasta with finely grated Parmigiano-Reggiano, allowing it to delicately cascade over the dish.
Artfully arrange the chickpeas: Strategically place the chickpeas around the perimeter of the plate, adding a touch of texture and visual interest to the presentation.
Finish with a lemon wedge: Place a small lemon wedge on the side of the plate, adding a vibrant and fresh element to the overall presentation.

Essential Tools for Making This Pasta Dish

Large pot: A large pot is essential for boiling the pasta and ensuring there is enough space for the pasta to cook evenly.
Colander: A colander is used to drain the cooked pasta.
Glass liquid measuring cup: This is used to measure and hold the pasta water for later use in the recipe.
Heat-safe bowl: A heat-safe bowl is used to hold the seasoned oil and to mix ingredients.
Cast-iron or non-stick skillet: This is used for cooking the garlic, red pepper flakes, and broccoli.
Kitchen rag or paper towel: Used for wiping out the skillet after cooking the garlic and red pepper flakes.
Lid or cookie sheet: This is used to cover the skillet while cooking the broccoli and sun-dried tomatoes.
Grater: A grater is used to grate the parmigiano-reggiano cheese.
Liquid measuring cup: This is used to measure the pasta water.
Spatula: A spatula is used for stirring and mixing the ingredients in the skillet.
Knife: A knife is used for chopping the garlic, sun-dried tomatoes, and olives.
Cutting board: A cutting board is used for chopping and preparing the ingredients.
Serving bowl or plate: This is used for serving the finished pasta dish.

How To Store and Freeze Leftover Pasta

Let the pasta cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
To reheat, simply add a splash of water or olive oil to the pan and heat over medium-low heat until warmed through. You can also reheat it in the microwave, but be sure to add a bit of water or olive oil to prevent the pasta from drying out.
If you want to freeze the pasta, it's best to do so before adding the goat cheese and Parmigiano-Reggiano. Cook the pasta and broccoli as directed, then toss with the infused olive oil, sun-dried tomatoes, and olives. Let cool completely, then transfer to a freezer-safe container or bag and freeze for up to 2-3 months.
When ready to eat, thaw the pasta in the refrigerator overnight, then reheat in a pan with a splash of water or olive oil. Once heated through, add the goat cheese, Parmigiano-Reggiano, and a squeeze of lemon juice, stirring until the cheese is melted and creamy.
If you have any leftover chickpeas or arugula, store them separately in airtight containers in the refrigerator. The chickpeas will keep for up to a week, while the arugula is best used within 2-3 days.

How To Reheat Leftover Pasta

To reheat leftover spicy sun dried tomato and broccoli pasta, start by placing the desired amount of pasta in a microwave-safe bowl. Add a splash of water or olive oil to the bowl to help keep the pasta moist during reheating.
Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape. Microwave the pasta on high power for 1-2 minutes, stirring halfway through, until it's heated through and steaming.
Alternatively, you can reheat the pasta on the stovetop. Place the desired amount of pasta in a non-stick skillet or saucepan over medium-low heat. Add a splash of water or olive oil to the pan to prevent the pasta from sticking and drying out.
Stir the pasta frequently while reheating on the stovetop, and add more water or olive oil as needed to maintain the desired consistency. Heat the pasta for 3-5 minutes, or until it's heated through and steaming.
If the reheated pasta seems dry or lacks flavor, try adding a small amount of fresh goat cheese, parmigiano-reggiano, or a squeeze of lemon juice to revive the flavors and creaminess of the dish.
For a crispy texture, you can also reheat the pasta in the oven. Preheat the oven to 350°F (175°C). Place the desired amount of pasta in an oven-safe dish, and add a splash of water or olive oil to keep it moist. Cover the dish with foil and bake for 10-15 minutes, or until the pasta is heated through and steaming.
Regardless of the reheating method you choose, be sure to consume the reheated pasta within 3-4 days of initially cooking it, and always store it in an airtight container in the refrigerator to maintain its freshness and quality.

Random Fact About Spicy Sun Dried Tomato and Broccoli Pasta

Broccoli is a great source of vitamins K and C, as well as folate and fiber. It also contains potassium, vitamins B6 and E, and magnesium.

Is Making This Pasta Recipe at Home Cost-Effective?

The cost-effectiveness of this spicy sun-dried tomato and broccoli pasta recipe is quite high. The ingredients, such as whole wheat bow-tie pasta, broccoli, and chickpeas, are affordable and readily available. The use of simple, yet flavorful ingredients makes this recipe a budget-friendly option for a household. The approximate cost for a household of 4 people would be around $15-20, making it an economical choice. The overall verdict rating for this recipe would be 9 out of 10 for its balance of cost, nutrition, and delicious flavors.

Is This Pasta Recipe Healthy or Unhealthy?

The spicy sun-dried tomato and broccoli pasta recipe is a relatively healthy dish with several nutritious ingredients. The recipe incorporates whole wheat bow-tie pasta, which is a good source of fiber and complex carbohydrates. Broccoli is a nutrient-dense vegetable, rich in vitamins C and K, as well as fiber and antioxidants. Sun-dried tomatoes provide a concentrated source of lycopene, while the use of extra-virgin olive oil adds healthy monounsaturated fats. The inclusion of chickpeas boosts the protein and fiber content of the dish.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

Reduce the amount of goat cheese and Parmigiano-Reggiano to lower the overall saturated fat and sodium content
Use a smaller amount of olive oil to decrease the calorie density of the dish
Increase the proportion of vegetables, such as adding more broccoli or incorporating other nutrient-rich options like spinach or bell peppers
Opt for whole Kalamata olives instead of chopped ones to reduce the sodium content slightly

To further enhance the nutritional value of this pasta dish, consider the following suggestions:

Incorporate additional protein sources, such as grilled chicken or tofu, to make it a more well-rounded meal
Add a side salad with mixed greens and a light vinaigrette to increase the fiber and micronutrient intake
Experiment with different whole grain pasta varieties, such as quinoa or lentil pasta, for added protein and fiber
Use fresh herbs like basil or parsley to add flavor and antioxidants without increasing the calorie or sodium content
Serve smaller portion sizes and pair the pasta with a larger serving of vegetables to create a more balanced plate

Editor's Thoughts on This Spicy Pasta Dish

The combination of sun-dried tomatoes, broccoli, and goat cheese in this pasta recipe creates a delightful medley of flavors and textures. The use of whole wheat pasta and chickpeas adds a healthy twist, while the kalamata olives and lemon juice provide a burst of tangy freshness. The method of infusing the oil with garlic and red pepper flakes adds depth to the dish, and the addition of parmigiano-reggiano enhances the overall richness. This recipe offers a perfect balance of spicy, savory, and creamy elements, making it a delightful and satisfying meal option.

Enhance Your Spicy Sun Dried Tomato and Broccoli Pasta Recipe with These Unique Side Dishes:

Garlic Bread: A warm and crispy garlic bread would be the perfect accompaniment to this spicy sun dried tomato and broccoli pasta. The buttery, garlicky flavor will complement the heat and creaminess of the pasta dish.

Grilled Vegetables: Grilled vegetables, such as zucchini, bell peppers, and eggplant, would be a great side dish to serve alongside this flavorful pasta. The smoky char from the grill will add depth to the meal.

Fruit Salad: A refreshing fruit salad with a mix of seasonal fruits would provide a light and sweet contrast to the spicy and savory flavors of the pasta. The natural sweetness of the fruits will balance out the dish.

Chocolate Mousse: For a decadent dessert option, a rich and creamy chocolate mousse would be a delightful way to end the meal. The indulgent texture and deep chocolate flavor will leave a lasting impression on your guests.

Other Pasta Recipes Similar to This Spicy Sun Dried Tomato and Broccoli Dish

Creamy Mushroom Risotto: This creamy mushroom risotto is a comforting and flavorful dish that is perfect for a cozy night in. The combination of earthy mushrooms and creamy risotto rice makes for a delicious and satisfying meal.

Honey Garlic Glazed Salmon: This honey garlic glazed salmon is a sweet and savory dish that is perfect for seafood lovers. The combination of honey, garlic, and soy sauce creates a delicious glaze that pairs perfectly with the tender and flaky salmon.

Mango Coconut Chia Pudding: This mango coconut chia pudding is a refreshing and healthy dessert option. The combination of sweet mango, creamy coconut milk, and nutritious chia seeds creates a delicious and satisfying pudding that is perfect for a guilt-free treat.

Spicy Thai Peanut Noodles: These spicy Thai peanut noodles are a flavorful and satisfying dish that is perfect for spice lovers. The combination of spicy peanut sauce, tender noodles, and crunchy vegetables creates a delicious and satisfying meal that is perfect for a quick and easy dinner option.

Appetizers and Desserts to Complement Spicy Sun Dried Tomato and Broccoli Pasta

Appetizers:

Savory Stuffed Mushrooms: Impress your guests with these delectable bite-sized treats, filled with a savory mixture of herbs, cheese, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich, creamy filling, making it a delightful start to any meal.

Spicy Garlic Shrimp: Kick off your meal with a burst of flavor from these zesty, succulent shrimp. Marinated in a spicy garlic sauce and quickly sautéed to perfection, these shrimp are sure to awaken your taste buds and leave you craving for more.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth after a delicious meal.

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful and refreshing dessert option. It's a great way to end a meal on a light and fruity note.

Why trust this Spicy Sun Dried Tomato and Broccoli Pasta Recipe:

This recipe offers a delightful combination of flavors and textures, ensuring a satisfying meal. The use of wholesome whole wheat bow-tie pasta and nutrient-rich broccoli provides a healthy base. The addition of spicy red pepper flakes and savory sun-dried tomatoes infuses the dish with a burst of bold flavors. The creamy goat cheese and tangy parmigiano-reggiano add richness and depth. The inclusion of kalamata olives and zesty lemon juice further elevates the dish, creating a well-balanced and enticing pasta recipe.

Want to share your own twist on this Spicy Sun Dried Tomato and Broccoli Pasta Recipe? Head over to the Recipe Sharing section and let us know how you made this dish your own!

FAQ:

Can I use regular pasta instead of whole wheat pasta?

Yes, you can absolutely use regular pasta if you prefer. Whole wheat pasta adds a nutty flavor and extra fiber, but feel free to use your favorite type of pasta for this recipe.

Can I substitute the goat cheese with another type of cheese?

Of course! You can substitute the goat cheese with feta, ricotta, or even cream cheese if you prefer. Each cheese will bring its own unique flavor to the dish.

Can I omit the olives from the recipe?

Absolutely, you can omit the olives if you're not a fan. The dish will still be delicious without them, or you can substitute them with capers for a similar briny flavor.

Can I use canned tomatoes instead of sun-dried tomatoes?

Yes, you can use canned tomatoes, but keep in mind that sun-dried tomatoes add a concentrated flavor and chewy texture to the dish. If using canned tomatoes, consider reducing the amount of pasta water to avoid making the dish too watery.

Can I make this recipe ahead of time?

While the dish is best enjoyed fresh, you can prepare the components ahead of time and assemble them when ready to serve. Keep the pasta, broccoli, and sauce separate until you're ready to combine and enjoy.