Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella

  • 1 bunch broccoli (about 1 pound), tough stems discarded
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 ounces mezzi-rigatoni
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar
  • 6 ounces diced fresh mozzarella (1 cup)
  • 2 tablespoons chopped fresh parsley

Preheat the oven to 220°C.

Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.

Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper. Serve either hot or cold.

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