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Broccoli n Tomato Pasta

Broccoli n Tomato Pasta
Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.
4 ServingsPrep/Total Time: 20 min.

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.
Nutrition Facts: One serving (1 cup) equals 348 calories, 12 g fat (2 g saturated fat), 7 mg cholesterol, 688 mg sodium,
© Taste of Home 2013

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Broccoli n Tomato Pasta (continued)

Nutrition Facts: 51 g carbohydrate, 4 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013