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

Total Time Prep/Total Time: 20 min.

Yield 4 servings

Test Kitchen Approved

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.

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

Recipe Creator