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Pasta with Broccoli, Sun-Dried Tomatoes, and Olives

Servings: 4

This colorful pasta comes together in minutes, and its bold flavors make this healthful dish a winner.


  • Kosher salt
  • 12 oz. broccoli florets, cut into bite-size pieces (about 6 cups)
  • 12 oz. rigatoni or other medium pasta
  • 4 oz. canned pitted black olives, cut in half lengthwise (about 1 cup)
  • 2 oz. sun-dried tomatoes (not oil-packed), thinly sliced (about 2/3 cup)
  • 1/2 oz. finely grated Parmigiano-Reggiano (about 1/3 cup); more as needed
  • 1/2 tsp. granulated garlic; more to taste
  • 1/2 tsp. crushed red pepper flakes; more to taste
  • 6 Tbs. extra-virgin olive oil; more as needed

Nutritional Information

  • Calories (kcal) : 620
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 5
  • Sodium (mg): 920
  • Carbohydrates (g): 80
  • Fiber (g): 9
  • Sugar (g): 8
  • Protein (g): 17


  • Bring a large pot of well-salted water to a boil. Add the broccoli, and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a colander; rinse under cold water. Return the water to a boil.
  • Add the pasta to the pot, and cook according to package directions until al dente. Reserve 1/4 cup of the cooking water. Drain the pasta over the broccoli in the colander, and transfer to a large bowl. Add the olives, tomatoes, cheese, garlic, pepper flakes, and 1/2 tsp. salt. Add the olive oil, and toss well. Add the reserved cooking water 1 or 2 Tbs. at a time to loosen the pasta. Season to taste with salt, granulated garlic, and pepper flakes. Serve drizzled with additional olive oil and cheese, if you like.


Use a pasta pot with a strainer basket to make quick work of retrieving the broccoli.


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Reviews (4 reviews)

  • Justbake | 09/06/2020

    Great weekday dinner! I followed the recipe exactly, it was simple to make and I had a delicious dinner on the table in 15 minutes! The seasoning seems basic but the dish ended up perfectly seasoned. I wouldn’t change a thing. If I wanted a protein I would serve it on the side.

  • presbyter | 01/29/2019

    Another wonderful recipe. I threw in some cooked chicken strips and it was a big hit.

  • User avater
    italianrose987 | 01/16/2019

    Cooked this during the week for a quick and easy dinner... didn't realize it was vegetarian too - woohoo! It was easy to put together and, oh my! , the flavors. You definitely do not miss meat with this one. This is definitely going into my regular circulation.

  • jm83422p | 09/12/2018

    Made this last night for a quick dinner. It was great for a super easy plate pleaser! I made a few small changes in order to speed up clean up. I tossed pasta in boiling water/chicken broth mixture for a fuller flavor. Cooked pasta half way through took out about 2cups of water/broth and then added broccoli rabe (I prefer to broccoli) and white beans (wanted more protein). Let that cook all the way through then added sun-dried tomatoes, olives, and handful of parm cheese. My pasta looked a little dry so I added some reserved cooking liquid. Served with red pepper and parsley and a squeeze of lemon.

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