Serves 4
231 cal · 25 min
Italian Broccoli and Pasta
Recipe GLPR54ee255558b6cd
A light and wholesome pasta dish featuring tender spaghetti tossed with a savory tomato-based vegetable sauce. Fresh broccoli and sautéed onions are combined with aromatic herbs and low-sodium stewed tomatoes, then served over the cooked pasta and finished with a sprinkle of Parmesan cheese.
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Ingredients
6 ounces spaghetti noodles (uncooked)
3 tablespoons chopped onion
2 cups chopped broccoli
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 can (14.5 ounces) low-sodium stewed tomatoes
2/3 tablespoon grated Parmesan cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Bring a large pot of water to a boil. Add the spaghetti noodles and cook according to the package directions, stirring occasionally. Once the pasta is tender, drain well in a colander and set aside.
Coat a medium skillet with non-stick cooking spray and heat over medium heat. Add the chopped onion and broccoli, stirring frequently, and cook for about 3 minutes until they begin to soften.
Stir in the dried thyme, oregano, and black pepper. Pour in the can of low-sodium stewed tomatoes with all of its liquid, and stir to combine. Simmer the mixture for about 3–5 minutes until it is heated through.
Divide the cooked spaghetti among four serving bowls or plates. Spoon the broccoli and tomato vegetable mixture evenly over the pasta. Top each serving with a portion of the grated Parmesan cheese and serve immediately.
