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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey. Ingredients:
3 quarts water |
8 ounces uncooked spaghetti |
2 cups fresh broccoli florets |
2 large tomatoes, peeled, seeded and coarsely chopped |
2 garlic cloves, minced |
1/4 to 1/2 teaspoon crushed red pepper flakes |
2 tablespoons olive 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:
1. In a large skillet or Dutch oven, bring 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.
2. 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. Yield: 4 servings.
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