Sun-Dried Tomato Pasta with Broccoli

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Ingredients

½ pound dried whole wheat bow-tie or spiral-shaped pasta
5 tablespoons extra-virgin olive oil, divided, plus more if necessary
1 tablespoon pressed or minced fresh garlic (about 5 to 6 garlic cloves)
Optional, for spice: ¼ teaspoon crushed red pepper flakes
1 ½ pounds broccoli (about 4 medium, tightly packed crowns), chopped into small, bite-sized pieces
Fine salt or kosher salt
½ cup oil-packed sun-dried tomatoes, drained and chopped
2 to 3 ounces goat cheese, crumbled while still cold (around ½ cup)
⅓ cup coarsely grated Parmigiano-Reggiano or Parmesan cheese
½ small lemon, juiced (1 to 2 tablespoons lemon juice)
Optional add-ins: 15 pitted Kalamata olives, chopped, 1 can chickpeas, drained and rinsed, and/or a couple handfuls of baby arugula (great with leftovers)

As published by Cookie and Kate.

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