Spicy Sun Dried Tomato and Broccoli Quinoa Pasta

Spicy Sun Dried Tomato and Broccoli Quinoa Pasta
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 195kcal
Author Wendy Polisi


  • 8 ounces dried quinoa pasta
  • 2 tablespoons filtered water
  • 3 cups Broccoli cut into small pieces
  • 2/3 cup of Sundried Tomatoes soaked in warm water
  • 1/4 cup kalamata olive chopped
  • 1 tablespoon capers
  • 2 cloves garlic minced
  • 1 1/2 teaspoons hot red pepper flakes
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • Optional: 1 – 2 Tablespoons Olive Oil


  • Cook pasta according to package directions.
  • Meanwhile, chop the broccoli into small pieces. Slice the tomatoes. Heat a skilled over medium high heat. Add water and broccoli and cook for 2 minutes. Add tomatoes, capers, olives, garlic and hot red pepper flakes. Cook for two more minutes. Stir well and continue to cook until broccoli is bright green and crisp tender.
  • Add drained pasta to the pan and stir well. Sprinkle with lemon juice and season with sea salt and fresh ground black pepper to taste. (If desired you can add in some olive oil.) Serve immediately.


Calories: 195kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Sodium: 372mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 48.6mg | Calcium: 40mg | Iron: 1.5mg