Broccoli and cheese pasta toss

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10 min


3 to 4 servings

* PLUS Cooking time: 11 minutes


  • 1/2 450-g pkg penne or fusilli pasta , about 3 cups
  • 1 bunch broccoli
  • 4 oil-packed sun-dried tomatoes , halved
  • 2 garlic cloves , or 1 1/2 tsp bottled chopped garlic
  • 200-g pkg grated cheddar cheese , about 2 cups
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper , optional


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Meanwhile, cut stems from broccoli. Peel, then slice into thin rounds. Slice florets into bite-size pieces. Slice sun-dried tomatoes into thin strips. Mince garlic. Place cheese in a large bowl. Stir in sun-dried tomatoes and garlic.
  • When pasta has cooked 8 minutes, add broccoli stems and florets. Cook until bright green and tender, about 2 minutes. Ladle out about 1/2 cup (125 mL) pasta water and save. Drain pasta and broccoli, then return to saucepan. Place saucepan over medium-high heat. Stir in cheese mixture and pasta water until cheese melts and noodles are evenly coated, about 1 minute. Taste, then add salt and pepper, if you like.

Nutrition (per serving)

  • Calories
  • 437,
  • Protein
  • 22.2 g,
  • Carbohydrates
  • 47.5 g,
  • Fat
  • 17.9 g,
  • Fibre
  • 4.5 g,
  • Sodium
  • 739 mg.

Since most people find broccoli and cheese irresistible, we?ve tossed them with pasta for a comforting weeknight dinner the whole family will love.

Tomorrow’s lunch

Reheat pasta in microwave with 1 to 2 tablespoons (15 to 30 mL) milk, chopped tomatoes and peppers.