Name: Sun-dried Tomato & Broccoli Spaghettini - CATELLI®
Prep time: 10 min
Cook time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: Catelli Sun-dried Tomato and Basil Spaghettini - 1 pkg (375 g); small broccoli florets - 4 cups (1 L); crumbled feta cheese - 1 cup (250 mL); chopped oil-packed sun-dried tomatoes - 1/2 cup (125 mL); oil strained from sun-dried tomato jar - 1/4 cup (60 mL); Â red wine vinegar - 1 tbsp (15 mL); dried oregano - 1 tsp (5 mL); each salt and pepper - 1/2 tsp (2 mL)

Sun-dried Tomato & Broccoli Spaghettini

This dish is simplicity at it's best! Flavourful pasta and fresh veggies with bold sun-dried tomatoes need very little help to create a yummy and satisfying meatless dinner.

Vegetarian

Prep time

10 Min

Cook time

5 Min

Serves

Catelli Sun-Dried Tomato & Basil Spaghettini

Ingredients

1 pkg (375 g) Catelli Sun-dried Tomato and Basil Spaghettini
4 cups (1 L) small broccoli florets
1 cup (250 mL) crumbled feta cheese
1/2 cup (125 mL) chopped oil-packed sun-dried tomatoes
1/4 cup (60 mL) oil strained from sun-dried tomato jar
1 tbsp (15 mL) Â red wine vinegar
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper

Cooking Steps

Step 1

Cook spaghettini and broccoli together in a large pot of boiling, salted water for 4 minutes; reserve 1/4 cup (60 mL) cooking water before draining.

Step 2

Meanwhile, whisk sun-dried tomato oil with vinegar, oregano, salt and pepper.

Step 3

Return spaghettini and broccoli to pot; gently toss with reserved pasta water and oil mixture to coat. Add feta and sun-dried tomatoes; gently toss until evenly combined.

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Sun-dried Tomato & Broccoli Spaghettini

Ingredients

Cooking Steps

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