spicy sun-dried tomato and vegetable pasta

Well look what we have here:


If you can turn your eyes away from the gross dirty hands (sorry for the distraction!)  you will see the first sign of fall.  I almost jumped with joy at the sight of the leaves changing.  Hello fleece blankets, winter hats, and pumpkin everything!


You guys, I have plans…  Plans that involve pumpkin soup, pumpkin chili, pumpkin oatmeal, pumpkin spice coffee, and most definitely pumpkin beer!

However, before I noticed the leaves changing I made a non pumpkin meal.  And guess what, it tastes awesome on a chilly evening no matter what the season is.


Spicy sun-dried tomato and vegetable pasta.


This is good stuff!

For the pasta:

1/2 pound of dry whole wheat pasta

olive oil

3 cloves of garlic, minced

1 tsp crushed red pepper flakes

about 4 medium sized broccoli florets, chopped into small bite size pieces

1/2 cup oil packed sun-dried tomatoes

a couple of handfuls of arugula

a handful of crumbled goat cheese

salt and pepper to taste

Cook pasta according to package directions. Reserving 1 cup of hot water from the pasta water once it is cooked

Heat a large skillet over medium heat.  Add a few tablespoons of olive oil.  Add crushed garlic and sate for a minute or two.  Add crushed red pepper flakes and continue to cook for a few minutes.  (this will infuse the oil with a nice spicy flavor!)  Remove garlic and crushed red pepper from the pan after about 7 minuets (make sure the garlic does not burn!) Place in a bowl and set aside.

Add a little more olive oil to the pan and cook the broccoli.  Cook until the broccoli has turned bright green and most of the broccoli have some browning on them.  Crispy is good in this recipe!  Around the last minute or two of cooking add the sun-dried tomatoes.  Stir to combine.

Combine the broccoli and tomato mixture with the garlic and crushed red pepper oil.  Mix into pasta adding 1/2 cup of reserved pasta water.  If the pasta is still too dry after mixing add the other 1/2 cup.  Mix in a few handful of arugula and serve.  Garnish everything with a little salt and pepper, and possibly some crumbled goat cheese.  Yum!



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