Rotini with Broccolini and Sun-Dried Tomatoes

An easy, delicious pasta dinner that's ready in about 25 minutes. If you can't find broccolini at your grocery store, use a crown of broccoli instead.

Print Pin Save

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Ingredients
US Customary - Metric

8 oz whole wheat rotini
1 bunch broccolini, ends trimmed
2 tablespoon olive oil
2 cloves garlic, sliced
¼ cup pine nuts
pinch crushed red pepper flakes, optional
½ cup sliced sun-dried tomatoes
salt + pepper, to taste
Parmesan cheese, shaved or shredded (as much or as little as you like)

Instructions

Cook rotini according to instructions on package. One minute before cook time is finished, drop broccolini into pot. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 2 minutes, until fragrant. Stir in pine nuts and red pepper flakes (if using) and cook about 2 minutes more. Stir in sun-dried tomatoes, pasta and broccolini, and season with salt and pepper.
Remove from heat. Divide into bowls and garnish with shaved Parmesan cheese.

Nutrition (estimated per serving)

Calories: 246kcalCarbohydrates: 27gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 35mgPotassium: 553mgFiber: 3gSugar: 6gVitamin A: 127IUVitamin C: 6mgCalcium: 23mgIron: 3mg

Course: Main Course

Cuisine: American

Diet: Vegetarian

Keyword: Rotini with Broccolini and Sun-Dried Tomatoes, vegetarian pasta

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!