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Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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1 bunch broccoli (about 1 pound), tough stems discarded

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

8 ounces mezzi-rigatoni

1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar 

6 ounces diced fresh mozzarella (1 cup)

2 tablespoons chopped fresh parsley


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
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