Pasta with Broccoli, Sun-Dried Tomatoes & Herbs 🌱🌿 the perfect cozy pasta that’s full of flavor and tangy tomatoes, along with toasted pine nuts 🌱🌿 I love how simple and delicious this is, and you can use your favorite pasta too. It’s amazing with farfalle or shells, and you can use a combination of herbs like fresh parsley, basil and dill. The recipe is below! Serves around 4 🌱🌿 1/2 lb. pasta 1/3 cup olive oil 1 small onion, finely chopped 1 tsp kosher salt 1/2 tsp black pepper 1 pint cherry or grape tomatoes, halved 3 cups (packed) broccoli florets cut small 2 tsp garlic powder 2 tsp Italian seasoning blend 2 tbsp vegan butter, optional 1/3 cup (packed) sun-dried tomatoes packed in oil, finely chopped 2 to 3 tbsp (packed) fresh parsley, finely chopped, to taste 1/2 cup vegan parmesan shreds, optional 2 to 3 tbsp capers, to taste Cook pasta in salted water (add 2 tbsp kosher salt to water along with pasta) until al dente, then drain. Meanwhile, preheat large pan on medium heat. Add oil, onions, salt, and pepper. Cook on medium-low for 10-12 min stirring periodically. Some browning is fine. Add tomatoes and broccoli, garlic powder and Italian seasoning. Stir, cover, and cook 4 to 7 min until broccoli is fork tender, being careful not to overcook. Add vegan butter, sun-dried tomatoes and parsley. Stir and top with vegan parmesan and capers to serve. If not using the parmesan or capers, you may want to add in a bit more salt. . . . . #plantbased #farfalle #veganfood #lunchideas #easylunch#healthyfoodshare #goodmoodfood #dinnerideas #healthydinner #pastasalad#veganpasta#foodblogger #simplerecipes #thenewhealthy #easymeals