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25 minutes
Prep: 10 minutes
Cook: 15 minutes
505 calories per serving view nutrition facts
| 16 | ounces | pasta, linguine | |
| 1 | bunch | broccoli florets | cut into florets |
| 1 | clove | garlic | peeled and minced |
| 1 | tablespoon | olive oil | |
| 13 1/4 | ounces | chicken broth | sodium-reduced |
| 1 | pint | cherry tomatoes | halved |
| 1/2 | teaspoon | red pepper flakes | crushed |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
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.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 245mg | 10% |
| Total Carbohydrate 88.0g | 29% |
| Dietary Fiber 4.0g | 15% |
| Sugars 5.0g | |
| Protein 20.0g | 39% |
| Vitamin A | 2% | Vitamin C | 1% | |
| Calcium | 10% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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