Broccoli & Macaroni San Pierota
Yield
6 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, ziti
|
|
| 28 | ounces |
tomatoes, canned, crushed
|
|
| 4 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | bunch |
broccoli florets
|
*
|
| 1 | x |
red pepper flakes
|
*
|
| 3 | ounces |
olive oil
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, ziti
|
|
| 809.2 | ml/g |
tomatoes, canned, crushed
|
|
| 4 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | bunch |
broccoli florets
|
*
|
| 1 | x |
red pepper flakes
|
*
|
| 86.7 | ml/g |
olive oil
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Wash broccoli, cut into large flowerettes with stalks.
Cook until crisp tender, drain.
Reserve 2 cups of broccoli water.
Use a large fry pan, sauté garlic in olive oil until golden, pour broccoli.
Using same large fry pan, add tomatoes, salt and pepper and simmer slowly for 15 minutes.
Cook pasta al dente, drain and place in a deep dish.
Toss pasta with tomato sauce, pour broccoli on top, add hot pepper flakes and grated Parmesan cheese.
