Linguine with Broccoli and Cherry Tomatoes

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 86.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 78.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine with Broccoli and Cherry Tomatoes