This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"The olive tree is surely the richest gift of Heaven. I can scarcely expect bread." -Thomas Jefferson
This is a great illustration of how almost the same ingredients can result in a vastly different dish. The recipe Mediterranean Roasted Broccoli and Tomatoes was an idea for simple veggies and rice in a casserole with umami, sweet, and vinegary flavors together. The result of that recipe is flavors and textures that work so well together: the sweet roasted tomatoes, the umami from the onions and cheese, the rich vinaigrette with the exotic salty olives and capers, the flowery flavor of the herbs... all topped by melted cheese.
As I was tasting that dish I realized that the vinaigrette would work well in many dishes - a chopped salad, as a glaze for roasted chicken, and this pasta dish.
The substitutions are simple: pasta for rice and the goat cheese instead of provolone. The dish is at once the same but different. There are the great flavors of capers and herbs, but the creamy goat cheese brings another dimension to the dish.
Servings: 2 | Serving size: 2 ounces pasta with veggies and sauce
Cooking Time: 45 Minutes
This recipe can easily be multiplied and makes good leftovers.
|4 ounces||whole wheat or gluten-free penne pasta|
|2 Tbsp||olive oil (divided)|
|1 medium||onion (thinly sliced)|
|1 small||bunch broccoli (about 8 ounces)|
|6 ounces||cherry tomatoes|
|8||black olives (sliced lengthwise into 6 slivers each)|
|2 tsp||white wine vinegar|
|2 tsp||no salt added tomato paste|
|1/8 tsp||dried tarragon|
|1 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|2 ounces||soft goat cheese|
Place a large skillet in the oven and preheat the oven to 325F.
While the oven is preheating place the water in a large sauce pan or stock pot over high heat.
Separate the broccoli into florets that are about 1 1/2 inches across, leaving about an inch of stem. Cut up the remaining stem into about 3/4 inch chunks, slicing away and discarding the more woody pieces.
Place 1 teaspoon of the olive in the pan and swirl to coat. Add the onion and toss.
Roast the onion for about 5 minutes, then add the broccoli, toss, and return to the oven.
Roast for 15 minutes, tossing occasionally about every 5 minutes.
When the water in the sauce pan boils add the pasta.
Add the tomatoes and toss, then roast for another 10 minutes.
In a small bowl, place the rest of the olive oil, olives, capers, vinegar, tomato paste, honey, tarragon, marjoram, and pepper and whisk together.
When the tomatoes are done, remove the pan from the oven to the range and place over low heat.
Add the vinaigrette and goat cheese and toss well.
Drain the pasta and add the pasta to the pan.
Toss for about 90 seconds until the goat cheese is almost completely melted. Serve.
Serving size: 2 ounces pasta with veggies and sauce
|Calories 545||Calories from Fat 224|
|% Daily Value|
|Total Fat 24g||40%|
|Saturated Fat 8g||30%|
|Monounsaturated Fat 13g|
|Trans Fat 0g|
|Total Carbohydrates 69g||23%|
|Dietary Fiber 11g||37%|
|Vitamin A 38%||Vitamin C 201%|
|Calcium 19%||Iron 26%|
|Vitamin K 135 mcg||Potassium 958 mg|
|Magnesium 138 mg|