Broccoli n Tomato Pasta

Name: Broccoli n Tomato Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
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

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

croyal1391

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

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!