This simple, delicious penne recipe is adapted from the Jazzy Vegetarian by Laura Theodore. The version I’ve done is free of the top eight allergens! For a heftier dish, toss in some chickpeas or cannelini beans, or use a lentil pasta.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: Italian
Serves: 2 servings
Ingredients
4 ounces penne pasta (gluten-free, if needed)
8 ounces broccoli, cut into small florets (1 medium broccoli crown)
⅓ cup chopped sun-dried tomatoes (packed in oil, mostly drained)
1 tablespoon ground flaxseed / flaxmeal
1 teaspoon extra-virgin olive oil
1 teaspoon balsamic vinegar (optional)
1 garlic clove, crushed
2 large basil leaves, thinly sliced, or ½ teaspoon dried basil
¼ to ½ teaspoon salt, to taste
⅛ teaspoon ground pepper
Instructions
Cook the pasta according to the package directions, but add the broccoli to the boiling water when the pasta has about 3 to 4 minutes left to cook.
In a large bowl, stir together the sun-dried tomatoes, flaxmeal, oil, vinegar, garlic, basil, salt, and pepper. Add the cooked pasta and broccoli, and toss to evenly coat.
Add more salt, pepper, or oil to taste, if desired.