Pasta Shells with Broccoli & Roasted Tomatoes with sun-dried tomatoes, dill and parsley topped with toasted pine nuts by janetsmunchmeals ❤A lot taste and So easy too!
half of lb. shell pasta
1 litr cherry rajčat, rozpůlených
1/four tsp every kosher salt and pepper for roasting
2 lžičky olivového oleje
1 giant shallot, finely chopped
2 lžíce olivového oleje
half of tsp kosher salt
půl lžičky pepře
three giant cloves garlic, minced
three cups broccoli florets, minimize small items
half of cup vegetable broth
1/three cup (packed) thinly sliced sun-dried tomatoes (marinated sort, drained of oil)
2 tbsp finely chopped dill
2 tbsp finely chopped parsley
1/four cup pine nuts, toasted
Juice of 1/four to half of lemon, elective
Additional olive oil to drizzle, elective
Prepare dinner the pasta in salted water till al dente, then drain.
Preheat oven to 400 levels F (convect). Add tomatoes to a baking dish with 1/four tsp every kosher salt and pepper, and a pair of tsp olive oil. Toss, roast 20 to 25 min till skins are wilting and juices are releasing.
In the meantime, add shallot to a big pan on medium warmth, with the two tbsp olive oil and half of tsp every kosher salt and pepper. Stir, cook dinner for three to five min till softened and beginning to brown. Add minced garlic, cook dinner one other min.
Add broccoli florets and vegetable broth, cowl and cook dinner for two to three min till fork tender then add sun-dried tomatoes, cooked pasta, the roasted tomatoes with their juices, and herbs. Gently stir, add in elective lemon juice to style, and prime with toasted pine nuts. Different nice toppings are pink chili flakes and vegan parmesan, elective.