Linguine with Broccoli & Cherry Tomatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A very colourful, fresh clean tasting pasta low in fat. A nice change from a heavy sauced pasta. Ingredients:
1 lb linguine or 1 lb fettuccine |
2 tablespoons extra virgin olive oil |
4 cloves garlic, thinly sliced |
1/2 teaspoon hot pepper flakes (or more) |
4 cups fresh broccoli florets or 4 cups frozen broccoli florets |
2 cups cherry tomatoes, halved (8 oz) |
1/4 cup flat leaf parsley, chopped |
salt and pepper |
1/4 cup asiago cheese, shredded (as a change from paramesan) |
Directions:
1. Cook pasta until tender, about 8 minutes.
2. Meanwhile, cook garlic and pepper flakes in oil over med heat for 2 minutes Add broccoli, cover and cook 4 minutes.
3. Add tomatoes, stir fry for 3 minutes.
4. Add parsley, salt and pepper.
5. Drain pasta reserving 3/4 cup of cooking water.
6. Combine broccoli mixture and pasta.
7. Toss to coat adding enough water to moisten.
8. Serve with Asiago cheese.
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