Linguine with Broccoli and Cherry Tomatoes

Tested Till Perfect

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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