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Garlic Pasta with Sun–Dried Tomatoes and Broccoli

Garlic Pasta with Sun–Dried Tomatoes and Broccoli

garlic-pasta-with-sun-dried-tomatoes-and-broccoli.jpgPasta dishes are so flexible. They can be cooked with so many ingredients and taste fantastic. For, pasta lovers, here is a recipe that will surely ignite the fire in your heart. Take a detour from the standard, thick, tomato based sauce, and dig into this hearty plate of perfection.


  • 1/3 cup of extra virgin olive oil
  • ½ teaspoon of dried basil
  • ½ teaspoon of ground black pepper
  • 1 head of fresh peeled garlic, crushed then minced
  • ¼ cup of sliced sun – dried tomatoes
  • 3 cups of spinach
  • 1 cup of chicken broth
  • 4 and ½ cups of penne or shell pasta
  • 1 tablespoon of fresh lemon juice
  • Parmesan cheese, optional

Cooking Instructions

  1. Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled cloves.
  2. Boil water in a large pan and add the uncooked pasta, making sure the pasta is thoroughly submerged.
  3. Over medium – high heat, cook the pasta for about 10 – 12 minutes or until pasta is al dente.
  4. Drain the pasta and set aside.
  5. In a large pan or wok, pour the extra virgin olive oil and sauté the garlic until brown.
  6. Add the basil, peeper, sun – dried tomatoes and broccoli.
  7. Pour the chicken broth and cover the pan. Cook over low heat for about 3 minutes or until the broccoli is cooked but still crisp.
  8. Add the cooked pasta and lemon juice in. Toss to coat evenly.
  9. Transfer into serving dish and sprinkle heftily with parmesan cheese. Serve.

Number of Servings: 1 – 2 servings of garlic pasta.