Pasta With Broccoli in Sweet Tomato Sauce |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I like this recipe because it is fresh, light, low calorie, low sodium, it is eazy to make, is a meatless dish and it has lots of flavor (sweet, garlic, tomato, with a little spice). It is a good alternative to traditional spaghetti with tomato sauce, and makes for a good summer dish. I got this recipe from a Seniors/ Cooking for Two category cookbook I checked out from the library. You can make a lot of substitutions in this recipe too. You can substitute frozen broccoli(instead of fresh), fresh tomatoes (instead of canned), pine nuts (instead of almonds), and spaghetti noodles (instead of linguine). I switch on using fresh vs canned/frozen ingredients depending on what is more economical (sometimes I will buy fresh broccoli when it is on sale and blanch what I don't use and save it in the freezer). Ingredients:
4 cups broccoli florets |
1 tablespoon olive oil |
2 cloves minced garlic |
1 (28 ounce) can diced tomatoes with juice |
2 tablespoons raisins, chopped |
1/8 teaspoon cayenne pepper |
1 1/2 tablespoons chopped almonds |
6 ounces linguine |
2 tablespoons minced parsley |
Directions:
1. In medium saucepan, cook the broccoli in enough boiling water to cover until just tender- 2 to 3 minutes Rinse under cold running water, drain and set aside (blanch broccoli).
2. In a large saucepan, heat the olive oil over moderately low heat for 30 seconds add the garlic and cook until garlic is slightly browned/ golden about 3 minutes Then add the tomatoes, raisins, cayenne pepper, and simmer uncovered for 15 minutes Then add the almonds and simmer for 5 minutes longer.
3. In the mean time cook linguine according to package directions, without salt Drain and place in a large serving bowl.
4. Add the cooked broccoli to the tomato sauce and stir to combine Pour over the pasta and sprinkle with the parsley.
|
|