Shells with Broccoli & Roasted Tomatoes
These cozy Shells with Broccoli & Roasted Tomatoes are a simple yet totally satisfying meal that the whole family will love. From nourishing and vibrant broccoli, to tangy and sweet roasted tomatoes, there's lots of bold flavor in this dish.
Ingredients
- 1/2 lb. shell pasta or pasta of choice
- 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
Instructions
- Preheat oven to 400 degrees F (convect/fan). 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, boil water for pasta and cook the pasta in salted water until al dente according to package directions, then drain.
- While those are cooking, 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.