Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.

Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

You Won't Be Single For Long Vodka Cream Pasta

Recipe courtesy of Rachael Ray

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Pasta Pizza

Recipe courtesy of Trisha Yearwood

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Alton Brown

Kid Friendly Pasta Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword