Taste of Home
Broccoli n Tomato Pasta
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.
Ingredients
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3 quarts water
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8 ounces uncooked spaghetti
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2 cups fresh broccoli florets
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2 large tomatoes, peeled, seeded and coarsely chopped
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2 garlic cloves, minced
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1/4 to 1/2 teaspoon crushed red pepper flakes
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2 tablespoons olive oil
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1/2 cup sliced ripe olives
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1/2 cup minced fresh parsley
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1/4 cup grated Romano cheese
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3/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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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.
Nutrition Facts
1 cup: 348 calories, 12g fat (2g saturated fat), 7mg cholesterol, 688mg sodium, 51g carbohydrate (0 sugars, 4g fiber), 12g protein.
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