This was a “pantry dinner” one time that’s been modified a few times since, I believe. The flavors work together in a special way that is somewhat surprising once it comes all together.

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Spicy Broccoli and Sun-Dried Tomato Pasta

Spicy and flavorful pasta dish

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 515kcal

Equipment

Pressure cooker

Ingredients

Beans

¾ cup dry chickpeas
1 bay leaf

Everything Else

½ lb pasta farfalle or spiral pasta
4 tbsp olive oil
5 cloves garlic minced
½ tsp red pepper flakes
1½ pound broccoli chopped into small, bite-sized pieces
½ cup sun-dried tomatoes soaked in hot water then chopped
3 oz goat cheese
2 oz Parmesan finely shredded
15 pitted kalamata olives
1 small lemon

Instructions

Beans

Pre-soak the beans for about 6-8 hours in 1% salinity water. Drain and add to a pressure cooker along with enough water to cover the beans. Add the bay leaf. Bring to high pressure for 8 minutes. Allow pressure to release for 25 minutes and then release the rest of the pressure manually. Check for softness and cook for longer if needed. If done, drain the beans, discarding the water. Proceed once beans are done.
¾ cup dry chickpeas, 1 bay leaf

Everything Else

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. When done, save about 1 cup of the pasta water, drain the pasta, and put it back in the pot, off the heat.
½ lb pasta
While that cooks, prep the other ingredients. Mince the garlic cloves (yielding at least 1 tbsp). Chop the broccoli into small, bite-sized pieces. Add ½ cup of the sundried tomatoes to a bowl of very hot water. Once they’ve expanded, chop them. Roughly chop the 15 Kalamata olives. Juice the lemon.
5 cloves garlic, 1½ pound broccoli, ½ cup sun-dried tomatoes, 15 pitted kalamata olives, 1 small lemon
Place a small heat-safe bowl near the stove. In a large skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the ½ tsp red pepper flakes and minced garlic and cook, stirring constantly, until the garlic begins to simmer, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside.
4 tbsp olive oil, ½ tsp red pepper flakes, 5 cloves garlic
Add another 1 tbsp olive oil to the pan and heat over medium-low until shimmering. Add the broccoli and sprinkle with salt. Cook, stirring occasionally, about ten minutes, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them. Make sure the broccoli is cooked well here – you want it to be somewhat tender and definitely somewhat browned.
4 tbsp olive oil, 1½ pound broccoli
Next, add the chopped sun-dried tomatoes to the pan. Pour about ⅓ cup pasta water into the pan. Cover the pan and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
½ cup sun-dried tomatoes
Add the drained pasta to the pan and drizzle in the pepper and garlic infused oil. Stir, then add the goat cheese and most of the parmesan cheese. Stir until everything is well distributed. Add the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese as needed. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas.
3 oz goat cheese, 2 oz Parmesan

Nutrition

Nutrition Facts

Spicy Broccoli and Sun-Dried Tomato Pasta

Amount Per Serving

Calories 515 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 19mg6%

Sodium 940mg41%

Potassium 1607mg46%

Carbohydrates 50g17%

Fiber 15g63%

Sugar 16g18%

Protein 24g48%

Vitamin A 1922IU38%

Vitamin C 178mg216%

Calcium 362mg36%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.