warm pasta with roasted tomatoes & broccoli

Part 2 in a 3 part series

Warm Pasta with Roasted Tomatoes & Broccoli serves 4

8 ounces gluten-free pasta*
2 cups small-ish broccoli florets
Roasted tomatoes + oil (from 2 cups tomatoes cooked with garlic as described above)
2 Tbs basil chiffonade (roll basil crosswise like a cigar and thinly slice)

optional toppings:
1/4 cup finely shredded parmesan OR
2 Tbs pine nuts, dry toasted in a pan
1/4 cup cooked, crumbled bacon or Nom Nom Paleo's genius Porkitos

Cook pasta according to package directions. Start tasting the pasta 2 minutes before you think it's ready. This is very important! Carefully drop the broccoli into the boiling pasta water 1 minute before it's done. Drain and rinse pasta + broccoli. Squeeze roasted garlic from their papery skins. Toss roasted tomatoes + garlic with pasta + broccoli. Gently stir in basil and add optional toppings, or not! (NOTE: If not, you may want to add a little salt.)

  • Ingredient Note: not all gluten-free pastas are created equal. I have had the best luck with blends, such as corn/quinoa. I also tried a new one from Whole Foods made entirely of lentils that was surprisingly good.