Sun Dried Tomato and Broccoli Pasta

Photo: The Duo Dishes

Ingredients

1/2 pound spaghetti

8 sun dried tomato halves, chopped

2 teaspoons sun dried tomato oil (from the jar)

4 cloves garlic, minced

1/2 pound broccoli florets

2 portobello mushrooms, chopped

1/4 cup pine nuts

cup white wine

1/2 cup fresh parmesan, shaved

Kosher salt

Preparation

Set a large pot of water to boil. Add a sprinkling of salt. Once boiling, add pasta and cook 7-9 minutes or until al dente.

As pasta cooks, add sundried tomato oil and garlic to a wide pan over medium heat. Once they begin to sizzle, add mushrooms and broccoli. Toss to coat and cook 4-6 minutes.

Once pasta is done, drain and add directly to the pan with the vegetables. Add wine and pine nuts, tossing to coat. Cook another 2-3 minutes.

Remove from heat and mix in cheese. If desired, salt to taste.

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About

There were thoughts of processing the tomatoes down into a sauce, but somewhere along the way, we decided to keep everything in its whole form. Each bite has a little something different–meaty mushroom, salty tomato, earthy broccoli, crunchy pine nuts. Cooking the vegetables in the sun dried tomato oil itself added a permeating layer of flavor as well that brings everything together. If you have any rich, infused olive oil leftover from jarred veggies, save it. Use it anywhere you’d use olive oil and you won’t be sorry.