Angel Hair with Sun-Dried Tomatoes and Olives
Angel Hair with Sun-Dried Tomatoes and Olives is a light yet really flavorful dish that celebrates simple ingredients and of course, pasta! With lemon, tangy olives, and lots of herbs, this dish is sure to become a favorite.
Servings: 4 people
Ingredients
- 3 to 4 servings pasta
- 3 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 heaping tbsp pine nuts toasted
- 3 to 4 garlic cloves minced (can sub around 1/2 to 3/4 tsp garlic granules, to taste)
- ½ cup vegetable broth
- 2 cups broccoli florets cut small
- Juice of 1 to 1.5 lemons to taste
- 1 tbsp nutritional yeast
- ½ to ¾ tsp kosher salt to taste
- ½ tsp pepper
- red chili flakes optional
- 1/3 cup kalamata olives coarsely chopped
- 2 to 3 tbsp capers to taste
- 15 sun-dried tomatoes marinated type, drained and finely chopped
- 3 tbsp fresh parsley finely chopped
- ½ tsp dried parsley
Instructions
- Steam the broccoli until tender, but still bright green. Meanwhile, preheat a large pan over medium heat while you finely chop the onion. Add onion to pan with the oil, and cook.
- Meanwhile, toast the pine nuts in a dry pan. You can use a small skillet or saucepan over medium heat, tossing until they start to get a light golden brown. Set aside.
- When the onions get translucent and softened, around 5 min, add the garlic and cook another min. Add the vegetable broth and allow it to gently bubble as the onions continue to cook for a 3 minutes while you chop the olives, sun-dried tomatoes and parsley. Some liquid may evaporate.
- Lastly, add all the remaining ingredients other than the toasted pine nuts to the pan, including the steamed broccoli florets) and gently cook together for a few minutes (start with juice of 1 lemon and add more if desired).
- Serve and top with pine nuts.