Creamy Broccoli & Tomato Pasta Recipe Is Brought to You By Farm-to-Table Flavor by Elisa Schmitz

When you hear the words plant-based or farm-to-table, flavor might not be the first thing that comes to mind. But flavor is exactly what's packed into this creamy broccoli and tomato pasta recipe. With plenty of aromatic onions and garlic, and with the creaminess of mascarpone cheese and Greek yogurt, this easy vegetarian pasta recipe will please even the pickiest of palates.

Here's your quick shopping list: pasta, extra virgin olive oil, onion, broccoli, small tomatoes, mascarpone cheese, plain Greek yogurt, garlic powder, paprika and oregano. The fresh grated Parmesan cheese topper is optional. Low-fat Greek yogurt has many health benefits and is one of my favorite ingredients to use because it boosts protein and adds creaminess without a lot of fat or calories.

Serve this savory plant-based pasta recipe with a salad and garlic bread, or your other favorite side dishes. Feel free to add your favorite protein on top, if desired. I served mine for dinner with a slice of salmon on top and it was just perfect!

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Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 12 ounces small pasta, such as rotini
• 3 tablespoons extra virgin olive oil
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 4 cups broccoli, chopped
• 3 cups small tomatoes, such as cherry, pear or grape tomatoes, whole or halved (I used a combination)
• 5 ounces mascarpone cheese
• 3 ounces plain Greek yogurt
• 1/2 teaspoon roasted garlic powder
• 1 teaspoon oregano
• 1/3 teaspoon paprika
• fresh Parmesan cheese, shredded, for topping (optional)

Helpful Products

• Mixing Spoon
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Mixing Bowl
• Grater
• Airtight Containers
• Pasta Pot
• Garlic Press
• Colander

Recipe Notes

• If you'd like to add some heat, feel free to add a 1/2 teaspoon to 1 teaspoon of crushed red pepper flakes.

• Use your favorite small pasta. I used tri-color rotini for my husband and gluten-free, protein-rich chickpea pasta for mine.

• Be sure to reserve 1 cup of the pasta water before you drain the pasta (you can reserve more if you'd like to make sure you have enough to reach your desired sauce consistency).

• You can use cherry tomatoes, grape tomatoes or pear tomatoes, or a combination of any of these small tomatoes.

• Top with fresh shredded Parmesan cheese, if desired.

• Store leftovers in an airtight container in the refrigerator.

Here's how to make it:

1. Cook pasta according to package directions. Reserve 1 cup of the pasta water, then drain the pasta, return it to the pot and cover to keep it warm.
2. To a large skillet over medium heat, add the olive oil, garlic and onion. Stir to combine and cook for about 2 minutes. Add the broccoli to the mixture and stir to combine. Cook for about 3 minutes.
   
3. Add the tomatoes to the mixture and stir to combine. Cook, stirring occasionally, until broccoli is tender (but not mushy) and tomatoes are soft. This should take about 5 minutes. Remove from heat.
   
   
4. To a large mixing bowl, add the mascarpone cheese, Greek yogurt, garlic powder, oregano and paprika. Season with salt and pepper, to taste.
   
5. Add 1/2 cup of the reserved pasta water and whisk all ingredients together until they are thoroughly blended and creamy. If you feel like you need more water because you prefer the sauce to be thinner, add a bit more pasta water until you reach your desired consistency.
   
6. Add the pasta and the vegetable mixture to the sauce in the mixing bowl. (Alternatively, you could add the sauce and the vegetable mixture to the pasta in the pot.)
   
   
7. Stir well to combine and coat the pasta and vegetables in the sauce.
   
8. Serve on its own or with fresh shredded Parmesan cheese on top.
   

Nutrition Facts Per Serving

Calories: 424

Total Fat: 18.8g

Saturated Fat: 1.2g

Cholesterol: 43mg

Sodium: 78mg

Total Carbohydrate: 44g

Dietary Fiber: 3.1g

Total Sugars: 6.9g

Protein: 21.3g

Vitamin D: 0mcg

Calcium: 143mg

Iron: 3mg

Potassium: 532mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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