Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella

Name: Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
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

Ingredients

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1 bunch broccoli (about 1 pound), tough stems discarded

2 tablespoons olive oil

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

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.