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.
- Portion size 4 servings
- 1 lb linguine
- 1 lb fettuccine
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic thinly sliced
- 1/2 teaspoon hot pepper flakes
- 4 cups fresh or frozen broccoli florets
- 2 cups halved cherry tomatoes (about 8 oz/250 g)
- 1/4 cup chopped fresh Italian parsley
- 1/4 teaspoon each salt and pepper
- 1/4 cup shredded Asiago cheese
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 facts <b>Per serving:</b> about
- Sodium 519 mg
- Protein 18 g
- Calories 538.0
- Total fat 11 g
- Cholesterol 6 mg
- Saturated fat 3 g
- Total carbohydrate 91 g
- Iron 25.0
- Folate 86.0
- Calcium 10.0
- Vitamin A 17.0
- Vitamin C 78.0