Broccoli n Tomato Pasta Recipe
Broccoli n Tomato Pasta Recipe photo by Taste of Home
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Broccoli n Tomato Pasta Recipe

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Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 348 calories, 12g fat (2g saturated fat), 7mg cholesterol, 688mg sodium, 51g carbohydrate (0 sugars, 4g fiber), 12g protein.


  1. 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.
  2. 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.
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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croyal1391 User ID: 6082668 137778
Reviewed Jul. 26, 2011

"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."

samarri User ID: 4167290 56119
Reviewed Aug. 13, 2010

"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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