Quick Sun-Dried Tomato and Broccoli Penne

Vegetarian
Vegan
Dairy Free
Health score
58%
Quick Sun-Dried Tomato and Broccoli Penne
20 min.
2
522kcal

Suggestions


If you’re looking for a delicious and quick meal that caters to a variety of dietary preferences, look no further than this Quick Sun-Dried Tomato and Broccoli Penne! Perfectly balancing vibrant flavors and wholesome ingredients, this dish not only offers a delightful dining experience but is also vegetarian, vegan, and dairy-free.

In just 20 minutes, you can whip up this satisfying meal that serves two, making it ideal for a cozy dinner for two or a gathering with friends. The combination of al dente penne pasta, fresh broccoli, and rich sun-dried tomatoes creates a symphony of textures and flavors that will surely impress. Adding a splash of balsamic vinegar elevates the dish further, offering a tangy kick that harmonizes beautifully with the sweetness of the tomatoes and the earthiness of the basil.

With about 522 calories per serving, this dish is not only indulgent but also relatively light, making it a great choice for a side dish, antipasti, or even a satisfying snack. The low-calorie yet high-flavor profile means you can enjoy this meal guilt-free. So, grab your apron and get ready to treat yourself and your loved ones to a delightful culinary experience that’s sure to become a favorite in your recipe collection!

Ingredients

  • Teaspoon balsamic vinegar 
  • Ounces broccoli cut into small florets (one medium broccoli crown)
  • 0.5 Teaspoon basil dried fresh thinly sliced (I was out of the stuff)
  •  garlic clove crushed
  • 0.1 Teaspoon ground pepper 
  • Teaspoon olive oil extra-virgin
  • Ounces penne pasta gluten-free (I used Trader Joe's Corn Pasta)
  • 0.3 Teaspoon salt to taste (I used the full)
  • Ounces sun-dried tomatoes with herbs) extra-virgin packed in oil, mostly drained and chopped ( 1/3 cup of chopped sun-dried tomatoes, i used bella sun luci in olive oil

Equipment

  • bowl

Directions

  1. Boil pasta adding the broccoli to the water when the pasta has 3 to 5 minutes left to cook (the corn pasta takes 15 minutes (the package is incorrect), so I add the broccoli when 4 minutes remain – that equals perfect doneness for me).While that is cooking, place the remaining ingredients in a large bowl, and stir to combine.When the pasta and broccoli are finished, drain thoroughly, then add them to the large bowl, tossing them with the other ingredients to evenly coat.
  2. Add more salt, pepper, or oil to taste, if desired.

Nutrition Facts

Calories522kcal
Protein8.07%
Fat53.62%
Carbs38.31%

Properties

Glycemic Index
128
Glycemic Load
18.85
Inflammation Score
-8
Nutrition Score
22.593043430992%

Flavonoids

Apigenin
0.03mg
Luteolin
0.94mg
Kaempferol
8.89mg
Myricetin
0.09mg
Quercetin
3.72mg

Nutrients percent of daily need

Calories:521.95kcal
26.1%
Fat:31.64g
48.67%
Saturated Fat:4.48g
27.99%
Carbohydrates:50.87g
16.96%
Net Carbohydrates:46.04g
16.74%
Sugar:3.83g
4.26%
Cholesterol:0mg
0%
Sodium:332.97mg
14.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.71g
21.43%
Vitamin K:134.33µg
127.93%
Vitamin C:101.62mg
123.18%
Selenium:38.89µg
55.56%
Manganese:0.8mg
40.17%
Vitamin E:5.32mg
35.47%
Folate:81.73µg
20.43%
Fiber:4.83g
19.3%
Phosphorus:184.99mg
18.5%
Vitamin B6:0.3mg
14.9%
Vitamin A:708.61IU
14.17%
Potassium:495.69mg
14.16%
Magnesium:54.78mg
13.69%
Copper:0.23mg
11.33%
Iron:1.79mg
9.97%
Vitamin B2:0.17mg
9.92%
Vitamin B5:0.9mg
9.05%
Vitamin B1:0.13mg
8.98%
Zinc:1.29mg
8.57%
Vitamin B3:1.7mg
8.5%
Calcium:69.68mg
6.97%