Vegetable Pasta and Sun Dried Tomatoes


I love this recipe because even in winter months, it brings a touch of color and summer to my plate!  I like to combine the oven roasted taste of the broccoli and asparagus with the garlic and olive oil sauteed vegetables.   This dish is a quick meal, but recommend chopping the vegetables in advance of starting your cooking.  This way you can saute vegetables, cook pasta and roast broccoli at the same time so everything comes out at once!


  • 2 cups  broccoli rinsed, cut into 1 1/2 to 2 inch pieces
  • Spices: Garlic, pepper, salt to taste
  • 1 bunch of asparagus, stems removed
  • 1 zucchini, cut into circles, 1/2 inch thick
  • 1 squash, cut into circles, 1/2 inch thick
  • 2 Tbsp olive oil or grapeseed oil
  • Mushrooms (optional)
  • 1 medium sized red pepper
  • 1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like things)
  • 1 large clove garlic, chopped (about 1 to 2 teaspoons chopped)
  • 2 ounces sun dried tomatoes,  roughly chopped
  • 8 ounces penne pasta (or other favorite short pasta)
  • 1/2 ounce freshly grated Parmesan cheese
  • More salt
  • Freshly ground black pepper
  • Pine Nuts

Preheat oven to 400 and bring large pot of water to a boil, for the pasta.  In an oven proof dish, line with tin foil, and place cut up pieces of broccoli in the dish.  Drizzle grapeseed oil, garlic, red pepper flakes, pepper and salt. Once the oven is preheated,  bake for 15 minutes.  About the same time the water should come to a boil;  add pinch of salt (let it dissolve) then add penne pasta. Once the water begins to boil again, cook for about 10 minutes or until pasta is el dente.

Once the pasta is in the water, heat 2 tablespoons of oil in a large sauté pan on medium to medium high heat. Add the chopped garlic and the red chile flakes. Cook until the garlic just begins to brown at the edges (about 2 minutes). Then add zucchini, squash, mushrooms and any other desired vegetables to the pan.  Toss to coat with the olive oil, chile flakes, and garlic. Sprinkle with salt.

**I have sauteed or oven roasted the asparagus and red pepper , choose whichever option your taste buds prefer!

Cook the vegetables for about 5 minutes, until just tender. Stir in the chopped sun dried tomatoes, cook for another 5 minutes. When the pasta is done, drain it and add it to the vegetables. Sprinkle everything with black pepper and the grated Parmesan cheese. Toss to combine.

Serve immediately.

Recipe adapted from: