Ingredients
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes - peeled, seeded, and coarsely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive or canola oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large skillet or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
No comments:
Post a Comment