Linguine with Broccoli and Cherry Tomatoes
Serve with: Garlic bread and green salad. Take advantage of the wide array of frozen vegetables available in supermarkets. They offer no-muss, no-fuss preparation and are inexpensive and handy to have on hand. For a change, try one of the varieties of mixed vegetables.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 538 |
| pro | 18 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 91 g |
| fibre | 7 g |
| chol | 6 mg |
| sodium | 519 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 25% |
| vit A | 17% |
| vit C | 78% |
| folate | 86% |
-
1 lb (500 g) linguine or fettuccine
2 tbsp (25 mL) extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 tsp (2 mL) hot pepper flakes
4 cups (1 L) fresh or frozen broccoli florets
2 cups (500 mL) halved cherry tomatoe(about 8 oz/250 g)
1/4 cup (5 mL) chopped fresh Italian parsley
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) shredded Asiago cheese
Preparation:
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 3/4 cup (175 mL) of the cooking water.
Meanwhile, in large skillet, heat oil over medium heat; cook garlic and hot pepper flakes, stirring often, until light golden, about 2 minutes. Add broccoli; cover and cook for 4 minutes. Add tomatoes; cook, stirring, until broccoli is tender-crisp, about 3 minutes. Add parsley, salt and pepper; toss to combine.
Add broccoli mixture to pasta; toss to coat, adding enough of the reserved cooking water to moisten. Serve sprinkled with Asiago cheese.
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