Penne with Roasted Broccoli and Tomatoes
Ingredients:
4 ounces whole wheat or gluten free penne pasta
2 TBSP olive oil, divided
1 medium onion, diced
1 small bunch broccoli florets
6 ounces cherry tomatoes
2 tsp capers
2 tsp white wine vinegar
2 tsp no salt added tomato paste
½ tsp honey
⅛ tsp dried tarragon
1 tsp dried oregano
½ tsp ground black pepper
2 ounces grated low sodium cheese
Serves 2, 2 ounces per serving
Directions:
- Cook the pasta to your preferred texture. Drain; put back in the hot stockpot and set aside.
- Coat a heated skillet with 1 tsp olive oil. Add the onion. Toss and stir-fry for about 3-5 minutes. Add the broccoli; toss and cook over medium heat for about 10 minutes, stirring occasionally, making sure it doesn’t burn to the bottom. Add the tomatoes, then cook another 5-8 minutes (to desired texture of the tomatoes). Turn heat down to low.
- In a small bowl, place the rest of the olive oil, capers, vinegar, tomato paste, honey, tarragon, oregano, and pepper, then whisk together.
- Pour the vinaigrette mixture over the vegetables and stir well to coat.
- Add the vegetable mixture to the pasta in the stockpot. Use a rubber spatula to get all the sauce out of the saucepan with the veggies and onto the pasta. Stir well.
- Serve warm in bowls. Sprinkle extra ground pepper and grated cheese on top if desired.
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