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Broccoli n Tomato Pasta Recipe

Broccoli n Tomato Pasta Recipe photo by Taste of Home

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Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.

This recipe is:

Healthy

Quick

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Broccoli n Tomato Pasta Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

3 quarts water
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes, peeled, seeded and coarsely chopped
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 348 calories, 12 g fat (2 g saturated fat), 7 mg cholesterol, 688 mg sodium, 51 g carbohydrate, 4 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 vegetable.

Originally published as Broccoli n Tomato Pasta in Light & Tasty December/January 2004, p19

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Broccoli n Tomato Pasta

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Reviewed on Jul. 26, 2011 by croyal1391

Surprisingly Simple. I had to make do with what was in my cabinet at the time, so the only thing fresh I had was the tomatoes from the garden(cherry). And it was perfect, even my picky kids loved this dish.

Reviewed on Aug. 13, 2010 by samarri

Family loved it! I didn't peel or seed the tomatoes and it was great, the tomatoes juices created a nice sauce! May try to add kale or spinach next time!