BY MARIA SAKELLARIDI
2 cups whole wheat or gluten free any shape pasta, uncooked
1 cup pasta water
2 large garlic cloves, minced
1 tbsp olive oil, extra virgin
1/4 cup + 2 tbsp pesto, divided (organic or all natural)
2 cups grape tomatoes, cut in halves
2 cups cucumber ,cut in halves
4 cups small broccoli florets
1/3 cup sun dried tomatoes, thinly sliced
1/2 cup (2 oz) capers
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp or more red pepper flakes
1/3 cup fresh basil for food styling
Tip: If you want, you can add 1/2 cup (2 oz) Parmesan cheese shredded
1 Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
2 While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes and stir again.
Cook another 1 – 2 minutes.
Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
3 Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, cucumber, capers, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving. Serve hot.
4 Storage Instructions: Refrigerate covered for up to 3 – 5 days.
Servings Per Recipe: 6
Amount Per Serving = 1 + 1/3 cups:
Total Fat: 11.6 g
Cholesterol: 6.7 mg
Sodium: 423.5 mg
Total Carbs: 26.3 g
Dietary Fiber: 4.3 g
Protein: 9.3 g