Introduction
Looking for a rich, flavorful pasta dish that’s both indulgent and packed with veggies? This Penne with Broccoli and Sun-Dried Tomato Alfredo combines tender pasta, crisp broccoli, and tangy sun-dried tomatoes in a velvety, garlic-infused Alfredo sauce—all ready in under 30 minutes!
Perfect for weeknight dinners or impressing guests, this recipe is vegetarian-friendly, easy to customize, and delivers restaurant-quality taste with minimal effort.
Why You’ll Love This Pasta
- Creamy, dreamy sauce – A lighter take on classic Alfredo.
- Quick & easy – Faster than takeout!
- Nutrient-packed – Broccoli adds fiber and vitamins.
- Bold flavors – Sun-dried tomatoes bring a sweet-tangy punch.
- Meal-prep friendly – Reheats beautifully for lunches.
Step-by-Step Recipe
Ingredients (Serves 4)
- 12 oz penne pasta (or gluten-free penne)
- 3 cups broccoli florets, chopped
- 2 tbsp olive oil
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes (oil-packed, chopped)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- ¼ cup sun-dried tomato oil (or regular olive oil)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Fresh basil or parsley, for garnish
Optional Add-Ins:
- Grilled chicken or shrimp for protein
- Spinach or mushrooms for extra veggies
- Toasted pine nuts for crunch
Step 1: Cook the Pasta & Broccoli
- Boil penne in salted water until al dente. In the last 3 minutes, add broccoli florets to cook together. Reserve ½ cup pasta water, then drain.
Step 2: Sauté the Aromatics
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sun-dried tomatoes, sautéing for 1-2 minutes until fragrant.
Step 3: Make the Alfredo Sauce
- Pour in heavy cream and simmer for 2-3 minutes.
- Stir in Parmesan, sun-dried tomato oil, salt, pepper, and red pepper flakes until smooth.
Step 4: Combine & Serve
- Toss pasta and broccoli with the sauce, adding pasta water as needed to loosen.
- Garnish with fresh herbs and extra Parmesan.
Pro Tip: For extra richness, stir in 1 tbsp butter at the end!
FAQs
Q: Can I use milk instead of cream?
A: Yes, but sauce will be thinner—thicken with 1 tbsp flour when sautéing garlic.
Q: How do I store leftovers?
A: Refrigerate for 3-4 days—reheat with a splash of milk to revive creaminess.
Q: Is this gluten-free adaptable?
A: Yes! Use GF pasta and check Parmesan is GF.
Q: Can I make it vegan?
A: Substitute cashew cream for heavy cream and nutritional yeast for Parmesan.
Q: What if I don’t have sun-dried tomatoes?
A: Use roasted red peppers or cherry tomatoes for a different twist.
Tips for the Best Alfredo Pasta
- Undercook pasta slightly – It keeps cooking in the sauce.
- Save pasta water – Helps the sauce cling to noodles.
- Use oil from sun-dried tomatoes – Adds depth to the sauce.
- Don’t boil the cream – Simmer gently to prevent curdling.
Common Mistakes to Avoid
- Overcooking broccoli – Should be bright green and tender-crisp.
- Skipping the garnish – Fresh herbs elevate the dish.
- Clumpy sauce – Grate Parmesan finely for smoother melting.
Conclusion
This Penne with Broccoli and Sun-Dried Tomato Alfredo is a creamy, veggie-packed pasta that feels indulgent yet balanced. Quick enough for weeknights but elegant enough for company, it’s a recipe you’ll return to again and again.
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Penne with Broccoli and Sun-Dried Tomato Alfredo
- Total Time: 25 MINS
Description
Indulge in a creamy, flavorful pasta dish with this Penne with Broccoli and Sun-Dried Tomato Alfredo. This recipe combines tender penne, fresh broccoli, and sun-dried tomatoes in a rich Alfredo sauce, making it a delicious and satisfying meal.
Ingredients
12 oz penne pasta
2 cups broccoli florets
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large pot of boiling salted water, blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sun-dried tomatoes and cook for another 2-3 minutes.
Pour in the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes.
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Add the cooked penne and broccoli to the skillet, tossing to coat evenly with the Alfredo sauce.
Serve the pasta hot, garnished with chopped fresh parsley.
Notes
This Penne with Broccoli and Sun-Dried Tomato Alfredo is a comforting and easy-to-make dish that’s perfect for weeknight dinners or special occasions.
