Broccoli & Garlic Pasta
Submitted by Rox
Linguine tossed with broccoli, garlic, cherry tomatoes, and Parmesan in a light chicken broth sauce with red pepper flakes. Dinner on the table in 25 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThis is the weeknight pasta that never lets you down.
Broccoli and garlic get a quick sauté in olive oil, then simmer in chicken broth with halved cherry tomatoes until everything is tender and saucy.
Toss it all over hot linguine with a hit of crushed red pepper and a generous shower of Parmesan, and you’ve got a meal that feels fresh, light, and satisfying all at once.
Twenty-five minutes, start to finish. Serve it with garlic bread and a simple salad.
Pro Tips
- Halve the cherry tomatoes so they burst and release their juices into the broth. Whole tomatoes just roll around and don’t contribute much flavor.
- Don’t overcook the broccoli in the skillet. Six minutes in the simmering broth is enough. You want tender with a little snap, not army-green mush.
- Save a cup of pasta cooking water before draining. A splash of that starchy liquid helps the sauce cling to the linguine.
Ingredients
Directions
Prepare linguine according to package directions.
Meanwhile, in skillet over medium heat, cook broccoli and garlic in hot oil 2 minutes.
Add broth and tomatoes; bring to a boil and cook 6 minutes or until tender.
Drain pasta and place in serving bowl; top with broccoli mixture, red pepper flakes and cheese.
Toss well.
Serve with Garlic bread and salad.
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