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1/2 lb. shell pasta
1 pint cherry tomatoes, halved
1/4 tsp each kosher salt and pepper for roasting
2 tsp olive oil
1 large shallot, finely chopped
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp pepper
3 large cloves garlic, minced
3 cups broccoli florets, cut small pieces
1/2 cup vegetable broth
1/3 cup (packed) thinly sliced sun-dried tomatoes (marinated type, drained of oil)
2 tbsp finely chopped dill
2 tbsp finely chopped parsley
1/4 cup pine nuts, toasted
Juice of 1/4 to 1/2 lemon, optional
Extra olive oil to drizzle, optional
Method:
Cook the pasta in salted water until al dente, then drain.
Preheat oven to 400 degrees F (convect). Add tomatoes to a baking dish with 1/4 tsp each kosher salt and pepper, and 2 tsp olive oil. Toss, roast 20 to 25 min until skins are wilting and juices are releasing.
Meanwhile, add shallot to a large pan on medium heat, with the 2 tbsp olive oil and 1/2 tsp each kosher salt and pepper. Stir, cook for 3 to 5 min until softened and starting to brown. Add minced garlic, cook another min.
Add broccoli florets and vegetable broth, cover and cook for 2 to 3 min until fork tender then add sun-dried tomatoes, cooked pasta, the roasted tomatoes with their juices, and herbs.
Gently stir, add in optional lemon juice to taste, and top with toasted pine nuts. Other great toppings are red chili flakes and vegan parmesan, optional.
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