BROCCOLI N' TOMATO PASTA
This is a great, light pasta dish with very little oil. Please note to adjust the cooking time if using pasta other than spaghetti. I often omit the olives due to a daughter that doesn't like them and it's still fabulous. You can also adjust the amount of red pepper flakes to your liking. Another variation is to use cherry tomatoes, halved instead of regular tomatoes. My family really enjoys this dish, hope you do too!!
Provided by jonesies
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large kettle or Dutch oven, bring 3 quarts 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 skillet.
- Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 342.8, Fat 11.2, SaturatedFat 2.3, Cholesterol 5.5, Sodium 645.6, Carbohydrate 50.3, Fiber 3.8, Sugar 4.1, Protein 11.5
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