Broccoli & Garlic Pasta
.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, linguine
|
|
| 1 | bunch |
broccoli florets
cut into florets |
*
|
| 1 | clove |
garlic
peeled and minced |
|
| 1 | tablespoon |
olive oil
|
|
| 13 ¼ | ounces |
chicken broth
sodium-reduced |
|
| 1 | pint |
cherry tomatoes
halved |
*
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, linguine
|
|
| 1 | bunch |
broccoli florets
cut into florets |
*
|
| 1 | clove |
garlic
peeled and minced |
|
| 15 | ml |
olive oil
|
|
| 382.9 | ml/g |
chicken broth
sodium-reduced |
|
| 473 | ml |
cherry tomatoes
halved |
*
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 59 | ml |
Parmesan cheese
grated |
|
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.
