Pasta With Broccoli
Whether it's broccoli & pasta or past with broccoli, it's a great dish that combines your favorite pasta with a hearty vegetable. This recipe for broccoli pasta will be ready in no time and is a great alternative to put on your weekly rotation for dinner or as a great take to work lunch.
Servings: 4
Calories: 555kcal
Ingredients
- ⅓ cup Olive Oil
- 3 stalks of Broccoli
- 1 tablespoon Butter
- 1 ½ cups Cherry Tomatoes
- 1 clove Garlic
- Salt and Pepper to taste
- 400 grams Rigatoni Pasta or any pasta
- ½ cup parmesan cheese
- 1 cup Pasta Water reserved
- Fresh Basil Leaves
Instructions
- (Optional) Lightly season cherry tomatoes with salt and pepper and a splash of olive oil. Bake in oven or toaster over for 25 minutes at 375 degrees Fahrenheit. Set aside.
- Wash and cut the stems off the broccoli. Cut broccoli and boil until tender and wilted.
- In a large skillet, sauté garlic in olive oil and butter.
- Add broccoli to skillet and cook covered.
- Boil pasta until it is al dente.
- Scoop pasta using a spider strainer and drop into into skillet with broccoli and continue cooking. Add a couple of scoops of pasta water to the skillet. Cook covered until it is tender enough to eat.
- Add grated parmesan cheese and roasted tomatoes.
- Toss and serve with fresh cut basil.
Nutrition
Serving: 1/4 | Calories: 555kcal | Carbohydrates: 65g | Protein: 17g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 18mg | Sodium: 391mg | Fiber: 9g | Sugar: 4g