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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
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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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!
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