Broccoli Pasta in a Fresh Tomato Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Determined to create my very own, 100% original pasta recipe, which I could call mine in all honestly, I made this for lunch today and was so thrilled with its fresh, light taste that I just HAD to post it and let everyone know that I'm not as unimaginative as I though! :) Reserving the pasta water saves some of the nutrients of broccoli from getting wasted. Ingredients:
4 ounces pasta (fusili works best!) |
1/2 cup broccoli floret |
2 -2 1/2 cups water |
3 medium tomatoes, finely chopped |
1/2 medium onion, finely chopped |
1/2 teaspoon dried basil |
1/2 teaspoon oregano |
1/2 teaspoon dried parsley |
1 1/2 teaspoons olive oil |
salt |
pepper |
parmesan cheese, grated (optional) |
Directions:
1. Bring a medium pot of lightly salted water to a boil.
2. Add pasta and cook for about 5-8 minutes.
3. Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente.
4. Drain, reserving 1/2 cup of the water.
5. Heat oil in a medium saucepan and saute the chopped onion until translucent.
6. Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water.
7. Cover the saucepan and simmer for 5 minutes.
8. Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated.
9. Remove from heat and season with basil, parsley and oregano.
10. Stir in the cooked pasta-broccoli mixture and mix well to coat.
11. Sprinkle with parmesan cheese and serve hot!
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