Ingredients
Scale
- 8 ounces whole-wheat farfalle pasta
- 6 cups broccoli florets
- ½ cup chopped red bell pepper
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- ¾ cup mayonnaise
- ½ cup finely chopped sun-dried tomatoes in oil, drained
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
Instructions
- Place a large bowl of ice water near the stove.
- Bring a large pot of water to a boil.
- Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time.
- Drain the pasta and broccoli; transfer to the ice water.
- Drain well.
- Transfer to a large bowl; add bell pepper, onion, parsley, and basil.
- Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt, and crushed red pepper in a small bowl.
- Add to the pasta mixture; toss to coat.
Notes
- You can cook the broccoli and pasta together.
- Use mayonnaise for a creamy sauce without heavy cream.
- Drain sun-dried tomatoes well to prevent burning.
- Choose sun-dried tomatoes packed in oil for best flavor.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Pasta
- Method: Boiling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg