Broccoli n Tomato Pasta
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
Reviews
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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.
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!