Brown Rice Pasta with Broccoli & Sun-Dried Tomatoes
Even those who can't eat wheat can enjoy pasta: This savory pasta-and-vegetable toss is made with brown-rice pasta, which is gluten-free. For a peppier pasta (alla arrabbiata, or "angry" in Italian), add some red pepper flakes when the broccoli goes into the pan. Broccoli rabe can be substituted for broccoli.

  • 3/4 pound broccoli florets
  • 12 ounces brown rice penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 large clove garlic, minced
  • 1/3 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

1. Bring a medium saucepan of water to a boil over high heat. Add broccoli florets and return to a boil. Drain. When cool enough to handle, coarsely chop.

2. In a large pot of boiling water, cook pasta according to package directions. Drain, reserving 1/2 cup of pasta cooking water.

3. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic and cook 30 seconds or until fragrant. Add broccoli and sun-dried tomatoes and cook, stirring, for two minutes. Add drained pasta, parsley, salt, pepper, and reserved pasta cooking water; toss to combine. Add Parmesan cheese, toss and serve.

Nutritional Information
Per serving: 457 calories, 14.2g total fat, 2.8g saturated fat, 6.9g monounsaturated fat, 1g polyunsaturated fat, 8g dietary fiber, 19g protein, 66g carbohydrate, 7mg cholesterol, 910mg sodium.
Good source of: fiber, iron, magnesium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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