Broccoli tomato pasta
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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