Roasted Tomato Broccoli Farfalle with 3 Cheese Blend


  • 1 pound Campari tomatoes
  • 1 small garlic bulb
  • 6 tablespoons extra virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
  • 4 cups broccoli florets
  • 8 ounces farfalle (bowtie) pasta
  • 1/3 cup chopped shallot
  • 1/4 cup pine nuts, toasted
  • 1 cup Culinary Tours Shredded 3 Cheese Blend
  1. Preheat oven to 375 degrees.
  2. Cut tomatoes in half and scoop out seeds. Place tomato halves, skin side down, on a shallow baking pan lined with parchment paper.
  3. Peel garlic and separate into cloves; peel cloves. Place 1 clove in each tomato half, cut larger cloves in half if necessary to have enough for each tomato half.
  4. Drizzle 2 tablespoons oil and vinegar over tomatoes. Sprinkle lightly with salt and pepper.
  5. Bake 45 to 50 minutes or until tomatoes are almost dry.
  6. Toss broccoli florets with 1 tablespoon oil; place on a shallow pan and bake 20 to 25 minutes or until browned, tossing after 15 minutes. Meanwhile, cook pasta according to package direction.
  7. Drain pasta, reserving 1-1/4 cup cooking water; do not rinse pasta.
  8. Remove garlic cloves from tomatoes and mash with fork.
  9. Place garlic, shallots and remaining oil in a saucepan and sauté until shallots are soft; add reserved pasta cooking water, season with salt to taste; keep warm.
  10. Cut tomatoes in half.
  11. Place pasta, tomatoes, broccoli, garlic sauce and pine nuts in a large bowl; toss to combine.
  12. Serve pasta sprinkled with 3 cheese blend and freshly ground pepper.