- 3 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon pure maple syrup
- 1 teaspoon grain-style mustard
- 5 cloves garlic, finely chopped, divided
- 8 ounces whole-wheat bow-tie pasta
- 1/4 cup raw slivered almonds
- 1 medium yellow onion, finely chopped
- 2 cups broccoli florets
- 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup shredded Parmesan
- In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.