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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This light, healthy, meatless entree is quick and easy. We used low carb pasta. It came from Good Housekeeping. Ingredients:
12 ounces fusilli |
12 ounces broccoli florets |
2 -3 garlic cloves |
1 pint grape tomatoes |
1 tablespoon olive oil |
1/4 cup grated romano cheese |
Directions:
1. Preheat oven to 450º F.
2. Cook pasta according to directions, adding broccoli when 3 minutes of cooking time remain.
3. Peel and smash garlic with side of chef’s knife. Toss tomatoes with garlic, oil, and 1/4 t. salt. Spread mixture in jelly-roll pan. Roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
4. Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to tomatoes, stirring to scrape up browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, cheese, 1/2 t. salt and 1/4 t. freshly ground black pepper.
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