Spaghettini with Sun Dried Tomatoes and Broccoli Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient


 Spaghetti12 Ounce
 Spaghettini12 Ounce
 Broccoli florets2 Cup (32 tbs)
 Olive oil1⁄2 Cup (8 tbs)
 Garlic2 Tablespoon, minced
 Minced garlic2 Tablespoon
 Hot pepper10 Gram
 Hot pepper flakes1 Pinch
 Chopped sun dried tomatoes packed in oil3⁄4 Cup (12 tbs), drained
 Tomatoes3⁄4 Cup (12 tbs), chopped, drained, sun-dried, packed in oil
 Chopped fresh basil/2 teaspoon dried basil1⁄2 Cup (8 tbs)
 Basil1⁄2 Cup (8 tbs), chopped
 Parmesan cheese1⁄2 Cup (8 tbs), grated
 Pine nuts1⁄3 Cup (5.33 tbs), toasted

Nutrition Facts

Serving size

Calories 748 Calories from Fat 378

% Daily Value*

Total Fat 44 g67%

Saturated Fat 6.9 g34.6%

Trans Fat 0 g

Cholesterol 8.5 mg

Sodium 237 mg9.9%

Total Carbohydrates 77 g25.6%

Dietary Fiber 2 g7.9%

Sugars 2.8 g

Protein 23 g46%

Vitamin A 76% Vitamin C 149.8%

Calcium 25.1% Iron 30.6%

*Based on a 2000 Calorie diet


1. In a large pot of boiling salted water, cook spaghettini 8 to 10 minutes such that al dente.
2. To prepare the sauce, in a pot of boiling water, blanch broccoli for 2 minutes, refresh in cold water, drain and set aside.
3. In a large skillet, heat oil over medium-high heat cook garlic and hot pepper flakes stirring for 1 minute.
4. Then add broccoli and sun-dried tomatoes and cook 1 minute longer.

5. Toss drained pasta with broccoli mixture, basil and Parmesan and serve.