20-Minute Broccoli Sun Dried Tomato Pasta Recipe – Delicious & Easy

I still remember the first time I threw together this broccoli sun dried tomato pasta on a busy weeknight – it was one of those “clean out the fridge” moments that turned into an instant family favorite. The way the sweet sun-dried tomatoes play off the earthy broccoli, all tangled up in those whole-wheat farfalle bows? Absolute magic.

Table of Contents

Table of Contents

Why You’ll Love This Broccoli Sun Dried Tomato Pasta

What I love most is how this dish comes together faster than you can boil water, yet tastes like you’ve been cooking all afternoon. It’s got that perfect balance of bright, herby freshness from the basil and parsley, with just enough creamy mayo-based sauce to coat every bite without feeling heavy. And let’s be honest – anything that gets me to eat more broccoli while feeling like I’m indulging is a win in my book!

The best part? It’s completely vegetarian but still satisfying enough to please even the most devoted meat-eaters at your table. My husband, who usually eyes my veggie-packed creations with suspicion, always goes back for seconds of this one. Trust me – once you try this combo, you’ll be making it on repeat all season long.

This isn’t just another pasta dish – it’s the kind of meal that makes you feel like you’ve got your life together even on the craziest weeknights. Here’s why it’ll become your new go-to:

• 20-minute magic: From chopping to tossing, dinner’s ready faster than takeout could arrive
• Flavor fireworks: Sweet sun-dried tomatoes, earthy broccoli, and zesty herbs create that perfect “oh wow” bite
• Creamy without the guilt: Mayo gives you that luscious coating without heavy cream’s richness
• Sneaky-good for you: Whole-wheat pasta and all those veggies mean you’re getting real nutrients

Seriously, this broccoli sun dried tomato pasta checks all the boxes – quick, delicious, and secretly wholesome. What’s not to love? If you’re looking for more quick dinner ideas, check out our general recipes section.

Ingredients for Broccoli Sun Dried Tomato Pasta

Here’s what you’ll need to make this flavor-packed pasta come alive:

• 8 ounces whole-wheat farfalle pasta – those little bowties hold sauce perfectly
• 6 cups broccoli florets – chopped into bite-sized pieces (stems work too!)
• ½ cup chopped red bell pepper – for that extra crunch and color
• ¼ cup chopped red onion – trust me, it adds just the right bite
• 2 tablespoons each chopped fresh flat-leaf parsley and basil – don’t skimp on the herbs!

For that dreamy sauce:

• ¾ cup mayonnaise – the secret to creamy without cream
• ½ cup packed sun-dried tomatoes in oil, drained and finely chopped
• 1 teaspoon lemon zest – brightens everything up
• 1 teaspoon dried oregano – that Mediterranean punch
• ½ teaspoon salt and ¼ teaspoon crushed red pepper – adjust to your taste

Ingredient Notes & Substitutions

A few quick swaps if needed: vegan mayo works beautifully here, and gluten-free pasta holds up just fine. Always go for oil-packed sun-dried tomatoes – they’re softer and more flavorful than the dry ones. In a pinch? Regular tomatoes won’t cut it, but roasted red peppers can stand in for half the sun-dried tomatoes if you’re really stuck!

How to Make Broccoli Sun Dried Tomato Pasta

Okay friends, here’s where the magic happens – turning these simple ingredients into a dish that tastes way fancier than it should. Let me walk you through my foolproof method for perfect broccoli sun dried tomato pasta every single time.

Step 1: Cook Pasta and Broccoli Together

First things first – fill a big bowl with ice water and keep it near the stove. Trust me, you’ll thank me later! Bring a huge pot of salted water to a rolling boil (make it taste like the sea – that’s your only chance to season the pasta itself). Toss in the farfalle and cook for about 8 minutes. Now here’s my favorite trick – during the last 2 minutes of cooking, throw in the broccoli florets. They’ll get perfectly tender-crisp without turning mushy. Drain everything together and immediately plunge into that ice water – this stops the cooking dead in its tracks so your broccoli stays vibrant green.

Step 2: Prepare the Creamy Sun-Dried Tomato Sauce

While the pasta’s cooking, let’s make that luscious sauce. Here’s the critical part – really squeeze those oil-packed sun-dried tomatoes dry before chopping (I actually pat them with paper towels too). Too much oil will make the sauce separate later. In a small bowl, mix together the mayo, chopped tomatoes, lemon zest, oregano, salt, and red pepper flakes until it looks like the most most delicious paste you’ve ever seen. The lemon zest cuts through the richness beautifully – don’t skip it!

Step 3: Combine and Toss

Drain your pasta and broccoli super well (shake out every last drop – watery pasta = sad sauce). Dumping everything into a big mixing bowl – pasta, broccoli, bell peppers, onions – then dollop that gorgeous sauce right on top. Use two big forks or wooden spoons to gently fold everything together until every single bowtie is coated. Lastly, shower with those fresh herbs – they’ll stay bright and perky this way. And voila – broccoli sun dried tomato pasta perfection in less time than it takes to watch an episode of Friends!

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Tips for Perfect Broccoli Sun Dried Tomato Pasta

After making this dish more times than I can count, I’ve learned a few tricks that take broccoli sun dried tomato pasta from good to “can I eat this every night?” territory:

• Uniform chopping: Keep broccoli florets and bell peppers similarly sized so everything cooks evenly
• Pasta water gold: Reserve a cup before draining to thin out the sauce if needed
• Fresh herb magic: Add basil and parsley last so they stay vibrantly green
• Toss while warm: The pasta absorbs flavors best when slightly warm from cooking

These little touches make all the difference in creating that perfect bite where everything sings together! If you enjoy these quick tips, you can find more behind-the-scenes cooking insights on our Facebook page.

Serving Suggestions for Broccoli Sun Dried Tomato Pasta

Honestly, I’ve served this broccoli sun dried tomato pasta every which way – piping hot right from the pot, chilled for picnics, even at room temperature during outdoor gatherings. My favorite? Letting it sit for about 10 minutes after tossing so the flavors really meld together. It’s dreamy alongside some crusty garlic bread to soak up any extra sauce – I usually just toast some baguette slices with olive oil and a smashed garlic clove rubbed on top.

For wine lovers, a crisp Pinot Grigio cuts through the richness beautifully. If you’re feeding a crowd, I’ll sometimes toss in some grilled chicken or shrimp for the meat-eaters, though it’s plenty satisfying as-is. The colors are so vibrant it practically dresses itself up for company!

Storage and Reheating

This broccoli sun dried tomato pasta keeps beautifully in an airtight container for up to 3 days – if it lasts that long! When reheating, I always add a splash of water to loosen the sauce and warm it gently on the stovetop. Pro tip: Skip the microwave unless you want that lovely creamy texture turning grainy. Trust me, it’s worth the extra minute to reheat it right! For other vegetable-forward dishes, you might enjoy our vegan broccoli casserole recipe.

Broccoli Sun Dried Tomato Pasta FAQs

I get asked these questions all the time about my broccoli sun dried tomato pasta – here are the answers straight from my kitchen!

Can I cook the broccoli and pasta together?

Absolutely! That’s my favorite time-saving trick. Just toss the broccoli into the pasta pot during the last 2 minutes of cooking. The timing is perfect – pasta al dente, broccoli crisp-tender. The ice bath right after stops them both from overcooking.

How do I make the sauce creamy without heavy cream?

The mayo here is magic – it gives you that luxurious texture without the heaviness of cream. For a lighter version, I sometimes do half mayo half Greek yogurt. Just don’t skip draining those sun-dried tomatoes well!

How do I stop the garlic and tomatoes from burning?

Here’s my secret: pat those oil-packed tomatoes dry like you mean it before chopping. As for garlic – I actually don’t use it raw here (shocking, I know!). The sun-dried tomatoes bring enough punch without risking that bitter burned garlic taste.

Which sun-dried tomatoes should I use?

Always go for the ones packed in oil – they’re softer and more flavorful than the dry ones. The oil makes them easier to chop too. My favorite brand is happiness in a jar!

Nutritional Information

Just so you know what you’re getting into – each satisfying serving of this broccoli sun dried tomato pasta clocks in at about 320 calories. Now keep in mind these numbers can vary depending on your exact brands (especially for the mayo and sun-dried tomatoes). For my fellow nutrition nerds: you’re looking at 18g fat (mostly the good kind from olive oil and mayo), a solid 6g fiber thanks to that whole-wheat pasta and all those veggies, and 8g protein to keep you full.

Honestly though? With all the vibrant flavors going on here, you won’t even realize you’re eating something that’s actually pretty good for you – and that’s exactly how I like my meals! If you’re interested in other healthy pasta options, check out our healthy broccoli pasta recipe.