Tested till perfect Linguine with Broccoli and Cherry Tomatoes

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 lb 1lblinguine or fettuccine
  • 2 tbsp 2tbspextra-virgin olive oil
  • 4 4cloves garlic, thinly sliced
  • 1/2 tsp 1/2tsphot pepper flakes
  • 4 cups 4cupsfresh or frozen broccoli floretbroccoli florets
  • 2 cups 2cupshalved cherry tomatocherry tomatoes, (about 8 oz/250 g)
  • 1/4 cup 1/4cupchopped fresh Italian parsley
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/4 cup 1/4cupshredded Asiago cheese
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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.

Nutritional Information Per serving: about

cal 538 pro 18g total fat 11g sat. fat 3g
carb 91g fibre 7g chol 6mg sodium 519mg

% RDI:

calcium 10 iron 25 vit A 17 vit C 78
folate 86
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