Broccoli N Tomato Pasta
Brighten up your dinner table with the vibrant and wholesome flavors of Broccoli N Tomato Pasta, a quick and easy recipe that's perfect for busy weeknights or relaxed family dinners. Featuring tender pasta (choose your favorite!) tossed with crisp broccoli florets and juicy cherry tomatoes, this dish packs a punch of nutrition and color in every bite. Infused with the irresistible aroma of garlic and a touch of heat from red chili flakes, it’s a delightful balance of savory and spicy. Ready in just 30 minutes, this vegetarian pasta comes together in one skillet, making cleanup a breeze. Optional fresh basil and Parmesan cheese add a gourmet touch, while the reserved pasta water ensures a silky, cohesive sauce. It’s a versatile meal that’s as beautiful as it is delicious, ideal for pasta lovers looking to incorporate more veggies into their routine.
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Recipe Information
Ingredients
- 250 grams pasta (penne, spaghetti, or your choice)
- 300 grams broccoli florets
- 200 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 units garlic cloves
- 0.5 teaspoons red chili flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 6 units fresh basil leaves (optional)
- 30 grams grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, prepare the broccoli by cutting it into bite-sized florets. Halve the cherry tomatoes, peel and finely mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the broccoli florets to the skillet and cook for 5-6 minutes, stirring occasionally, until they become slightly tender but still bright green.
Add the cherry tomatoes to the skillet along with the red chili flakes, salt, and black pepper. Stir and cook for another 4-5 minutes until the tomatoes soften and release their juices.
Add the cooked pasta to the skillet and toss to combine all the ingredients. If the mixture seems dry, stir in a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning as needed. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
Serve immediately and enjoy your Broccoli N Tomato Pasta!
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 2.9 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
