| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pasta | 4 | Servings |
INGREDIENTS
| 1 | lb | Broccoli |
| Salt to taste | ||
| 2 | Tomatoes | |
| 1/2 | lb | Spaghetti |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1/2 | t | Red pepper flakes |
| 1/2 | c | Parrsley, coarsley chopped |
| Freshly ground black pepper | ||
| Freshly grated Romano | ||
| cheese |
INSTRUCTIONS
Cut broccoli into small flowerets with about an inch of stem. Peel the stems and dice into small pieces Bring a large pot of water to boil. Add salt and submerge tomatoes for about 10 seconds. Remove. Peel and seed tomotoes; cut into large pieces. Add broccoli to boiling water and cook 3-4 min. until just tender. Remove and plunge into a bsin of cold water to stop cooking and to retain the bright green color. Drain and set aside. Add the pasta to boiling water and stir. While the pasta is cooking, spray skillet with olive oil spray, add garlic and red pepper flakes. When hot, add tomatoes. Stir gently and cook for several minutes. When pasta is just about done , return the broccoli to the water to warm, then pour pasta and broccoli into a colander. Add the tomato mixture, olives, parsley, and black pepper to taste and toss. Serve with plenty of grated Romano cheese. Serves 2-3 GENEROUSLY
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Nutrition (calculated from recipe ingredients)
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Calories: 461
Calories From Fat: 122
Total Fat: 14g
Cholesterol: 37.4mg
Sodium: 1051.6mg
Potassium: 877.9mg
Carbohydrates: 56.6g
Fiber: 4.8g
Sugar: 4.2g
Protein: 30.1g