Sun-Dried Tomato And Broccoli Pasta

• 3 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon pure maple syrup
• 1 teaspoon grain-style mustard
• 5 cloves garlic, finely chopped, divided
• 8 ounces whole-wheat bow-tie pasta
• 1/4 cup raw slivered almonds
• 1 medium yellow onion, finely chopped
• 2 cups broccoli florets
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup shredded Parmesan

1. In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Saute onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.

olive oil, balsamic vinegar, maple syrup, mustard, garlic, pasta, almonds, yellow onion, broccoli florets, tomatoes, salt, red pepper, parmesan

Taken from www.epicurious.com/recipes/food/views/sun-dried-tomato-and-broccoli-pasta-51188620 (may not work)