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This unusual way to serve pasta, was inspired by a kitchen full of leftover ingredients. Although, its filling enough as a main meal, I would keep the portions small and serve it as a side dish. Its a bit too dry on its own.
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1 1/2 cups broccoli florets
1 cup cauliflower florets
1/4 cup olive oil
2 tablespoons olive oil
1 clove garlic - minced
1 small onion - sliced
1/2 cup sun-dried tomatoes
salt and pepper
1 1/4 cups bread crumbs
1 pound pasta
Parmesan cheese
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In a large pot of boiling, salted water blanch the broccoli and cauliflower for 1 minute. Drain. Rinse under cold water.
In a skillet, heat first batch of olive oil. Add the garlic and onions. Cook until soft (4 minutes). Add the broccoli, cauliflower, sun-dried tomatoes, and salt and pepper to taste. Cook until the broccoli and cauliflower are tender (5 minutes). Transfer to a plate. In the same skillet, heat remaining olive oil. Add the bread crumbs. Cook, stirring frequently, until the crumbs are toasty (5 minutes). Set aside. Meanwhile, cook the penne according to package directions. After you have drained the pasta, transfer to a large serving bowl; toss with vegetables. Top with breadcrumbs and Parmesan. -
Calories: 634 Calories From Fat: 28%
Protein: 18g Carbohydrate: 97g
Cholesterol: 0mg Sodium: 367mg
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