15 Minute Sun-Dried Tomato & Broccoli Pasta
Prep time
Cook time
Total time
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.
Recipe type: Entree
Cuisine: Italian
Serves: 2 servings
  • 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
  1. 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.
  2. 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.
  3. Add more salt, pepper, or oil to taste, if desired.
Diet type: Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, optionally Wheat free, Sugar free, Low fat
Nutrition Information
Serving size: ½ recipe Calories: 283 Fat: 7.7g Saturated fat: 1g Carbohydrates: 44.5g Sugar: 2g Sodium: 393mg Fiber: 5.1g Protein: 11.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sun-dried-tomato-broccoli-penne