Pasta with Garlicky Broccoli & Cherry Tomatoes
.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, linguine
or fettuccine, prefer whole wheat |
|
| 1 ½ | tablespoons |
olive oil
or canola oil |
|
| 6 | cloves |
garlic
or to taste, thinly sliced |
|
| ¼ | teaspoon |
cayenne pepper
or to taste |
|
| 4 | cups |
broccoli florets
fresh or frozen |
|
| 2 | cups |
cherry tomatoes
halved, about 8 ounces |
|
| 4 | tablespoons |
italian parsley
freshly chopped |
|
|
salt and black pepper
to taste |
*
|
||
| 4 | tablespoons |
asiago cheese
or parmesan |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, linguine
or fettuccine, prefer whole wheat |
|
| 23 | ml |
olive oil
or canola oil |
|
| 6 | cloves |
garlic
or to taste, thinly sliced |
|
| 1.3 | ml |
cayenne pepper
or to taste |
|
| 946 | ml |
broccoli florets
fresh or frozen |
|
| 473 | ml |
cherry tomatoes
halved, about 8 ounces |
|
| 6E+1 | ml |
italian parsley
freshly chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
asiago cheese
or parmesan |
*
|
Directions
Bring a large pot of salted water into boil, cook pasta until tender but firm, 7 to 9 minutes.
Drain and return to pot, reserving ¾ cup of the cooking liquid.
Meanwhile, in large skillet, heat oil over medium heat, cook garlic and cayenne pepper, stirring often, until light golden, 1 to 3 minutes.
Stir in broccoli, cover and cook for about 5 minutes.
Stir in tomatoes, cook until broccoli is tender-crisp, 2 to 4 minutes.
Sprinkle parsley, salt and pepper to taste, toss to well combine.
Toss broccoli mixture into pasta, adding enough of the reserved cooking liquid to moisten.
Sprinkle cheese on top and serve.
