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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 359.1
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 500.3 mg
  • Total Carbs: 73.0 g
  • Dietary Fiber: 12.8 g
  • Protein: 15.1 g

View full nutritional breakdown of Tomato Broccoli Pasta herpderp calories by ingredient
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Tomato Broccoli Pasta herpderp

Submitted by: BOBSMITH41099


Number of Servings: 4

Ingredients


    # 1 tbsp olive oil
    # 1 tbsp minced fresh garlic
    # 2 cans (14.5 oz each) seasoned diced tomatoes
    # 1 tbsp balsamic vinegar
    # 1 tsp dried basil
    # 1/4 tsp crushed red pepper flakes
    # 12 oz rigatoni
    # 1 lb broccoli florets
    # 1/3 C crumbled reduced fat feta cheese

Directions

1.
Bring a large pot of salted water to a boil.
2.
Heat the oil in a skillet over medium low heat. Add the garlic, and cook gently for 1 minute. Add the tomatoes (with juice), vinegar, basil, and red pepper flakes. Increase the heat, and bring the sauce to a simmer. Cook the sauce for 15 minutes, stirring frequently.
3.
While the sauce is simmering, add the pasta to the boiling water. When the pasta is almost done, add the broccoli to the pot, and cook for 2 minutes longer.
4.
Drain the pasta and broccoli, and transfer them to a large bowl. Add the sauce, and toss well. Sprinkle with the feta cheese.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user BOBSMITH41099.





TAGS:  Vegetarian Meals |

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