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sun-dried tomato pasta

Sun-Dried Tomato Broccoli Pasta Recipe

Delicious simple weeknight pasta recipe with sun-dried tomatoes, broccoli and parmesan.

Course dinner, lunch, Side Dish
Cuisine American
Keyword broccoli, dinner, parmesan, pasta, sun-dried tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 367 kcal


  • 1 lb fusilli pasta or pasta of choice
  • 1/4 C extra virgin olive oil
  • 1/4 C butter
  • 2 t salt
  • 6 C garlic minced
  • 2 T fresh thyme leaves
  • 12 oil packed sun dried tomatoes drained and sliced into thin strips*
  • 1 bunch broccoli or broccolini cut into bite size pieces
  • 1 1/4 C grated parmesan cheese


  1. Cook pasta until al dente in generously salted water.
  2. When you drain pasta reserve 1/2 C pasta water.
  3. While pasta is cooking, heat olive oil and butter in large pan.
  4. Add salt and garlic until garlic begins to brown, about 1-2 minutes.
  5. Add thyme and sun dried tomatoes.
  6. Toss and add broccoli.
  7. When broccoli is heated through, combine pasta and broccoli in pan or in bowl.
  8. Add 1 C parmesan cheese and stir to mix. If needed add pasta water 1 T at a time to reach desired consistency.
  9. Sprinkle with additional parmesan cheese and enjoy!

Recipe Notes

*In place of sun dried tomatoes I sometime roast my own tomatoes using 1 pint cherry tomatoes, thyme leaves from 1/2 bunch of thyme, salt, pepper and olive oil. Roast at 250F for 3 1/2 - 4 hours

Nutrition Facts
Sun-Dried Tomato Broccoli Pasta Recipe
Amount Per Serving
Calories 367 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 6.8g43%
Cholesterol 29mg10%
Sodium 2095mg91%
Potassium 211mg6%
Carbohydrates 46.6g16%
Fiber 3.3g14%
Sugar 2.9g3%
Protein 11.8g24%
Calcium 220mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.