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Black Garlic Pasta
Simple and flavorful, this creamy pasta gets delicious flavor from the Black Garlic Seasoning.
Ingredients
- 1 lb. (450 g) bucatini or spaghetti
- 1 jar (7 oz./205 mL) oil-packed sun dried tomatoes, drained and chopped, plus 1 tbsp (15 mL) oil from the jar
- 1 red bell pepper, seeded and sliced
- 4 cups (1 L) fresh broccoli florets
- 2½ tbsp (37 mL) Black Garlic Seasoning Mix
- ¾ cup (175 mL) vegetable or chicken stock
- ½ cup (125 mL) heavy cream
- 1 can (2.25 oz./64 g) sliced black olives (optional)
- 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for topping
- Optional Toppings: Additional Black Garlic Seasoning Mix, pine nuts, chopped basil
Directions
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- Heat 1 tbsp (15 mL) of the oil from the sun dried tomatoes in a large nonstick skillet or saute pan over medium-high heat for 3 minutes.
- Add the tomatoes, bell pepper, and broccoli to the pan and cook for 5 minutes, or until the vegetables are softened.
- Add the seasoning, stock, cream, and olives (if you’d like) to the pan. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 2 minutes.
- Add the pasta and Parmesan cheese and toss to combine.
- Serve with Parmesan cheese, additional seasoning, pine nuts, and chopped basil, if you’d like.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 490, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 750 mg, Carbohydrate 72 g, Fiber 6 g, Sugars 4 g (includes 1 g added sugar), Protein 16 g
Cook's Tips:
Vary Your Veggies: You can add spinach to this recipe or use spinach in place of the broccoli.
Dairy Dilemma: If you don’t have heavy cream, you can use ¼ cup (60 mL) of cream cheese instead. You may need to simmer a little longer.
Spice Swap: If you’re out of Black Garlic Seasoning Mix, you can use Garlic Parmesan Seasoning instead.
