Sauteed Broccoli With Garlic & Sun Dried Tomato


We eat a lot of vegetables in our house, and with just two of us at home now, I usually always cook too much. Both my husband and I love to enjoy the leftover vegetables the following day for lunch, so having lots of leftovers around isn’t really a problem. One of my favorite ways to prepare vegetables such as beans, broccoli, cauliflower or asparagus is to lightly blanch them and then quickly sauté them in a mixture of olive oil, red pepper flakes, and seasonings. Since I was gifted with a box full of wonderful sun dried tomatoes, I also included some of these in this broccoli dish which brings a vibrant, sweet flavor to what could be a boring broccoli dish.


Buon Appetito!
Deborah Mele 2013

Sauteed Broccoli With Garlic & Sun Dried Tomato


  • 1 Large Head Broccoli
  • 3 Tablespoons Olive OIl
  • 3 Garlic Cloves, Thinly Sliced
  • Salt & Pepper To Taste
  • 1/2 Teaspoon Red Pepper Flakes
  • 4 Tablespoons Sun Dried Tomato Pesto
  • 3 Tablespoons Lightly Toasted Pine Nuts


  1. Cut the broccoli into individual florets, and cut stems into pieces roughly the same size as the florets.
  2. Place broccoli in large pot, and bring to boil in salted water to cover.
  3. Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender, then drain thoroughly.
  4. Heat olive oil in a skillet over medium heat and cook garlic for 1 minute.
  5. Add the pepper flakes, salt, pepper and sun dried tomato pesto, and mix well
  6. Add the drained broccoli and cook 3 to 4 minutes, stirring frequently, until broccoli is glazed and tender.
  7. Place the broccoli on a plater, and sprinkle the pine nuts on top.