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Penne with Roasted Broccoli and Tomatoes
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
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.