Broccoli tomato pasta

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Minced garlic
½ cup White wine
⅛ teaspoon Dried red pepper flakes
3 cups Chopped broccoli
1 cup Chopped tomatoes; (up to 2)
2 cups Halved cherry tomatoes
12 ounces Mostaccioli or other noodle

In a 3 to 4 quart pan, bring water for noodles to a boil. Add the noodles, and cook 12 to 14 minutes, or until done. Drain the noodles and return them to the pot.

Add oil to a large skillet, place over medium heat until hot. Add garlic and saute 5 minutes. Reduce heat to low. Add wine and red pepper flakes, simmering uncovered until the mixture bubbles. Add the broccoli and cover the pan, steaming the broccoli until it is bright green but still crunchy; about 4 minutes. Stir in the tomatoes and heat through. Combine the vegetable mixture with the pasta and toss thoroughly. Serve with grated Parmesan cheese.

Recipe by Mangia!

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