"Set sun-dried tomatoes on paper towels to soak up some of their oil so the dish doesn't get greasy," Bemis suggests.

Ingredients

　　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.

Nutrition Per Serving

　　19 g fat

　　3 g saturated fat

　　54 g carbohydrate

　　8 g fiber

　　13 g protein

　　#### Nutritional analysis provided by Self