- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 238.8
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 125.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 2.4 g
- Protein: 7.9 g
Linguini with Broccoli, Garlic and Roasted Cherry TomatoesSubmitted by: THEOTHERHALF
IntroductionA colourful tasty full-meal dish with a dash of added zest! A colourful tasty full-meal dish with a dash of added zest!
18 cherry tomatoes (halved)
3 cloves of garlic (crushed)
3 tbsp olive oil
Pinch of crushed chili flakes or thinly sliced hot chili peppers
Salt and fresh ground black pepper to taste
450 grams of whole wheat linguini
24 small broccoli florets
1/2 cup chopped fresh basil
1/3 cup Vegan Parmesan Cheese for the topping
8 sprigs of fresh parsley for garnish
Preheat the oven to 350 degrees F. Place the tomatoes in a shallow baking dish. Add the crushed garlic, the olive oil, the chili peppers, and the salt and pepper and toss to combine arranging the tomato halves so they are right side up.
Roast the tomatoes for 30 minutes, and then remove them from the oven.
Cook the linguini in a large pot of lightly salted, boiling water, until firm tender, about 7 mintues.
Add the broccoli florets to the pot and cook for an additional 2 minutes or until the pasta and broccoli are firm but tender.
Drain well, saving 1/2 cup of the cooking liquid.
Place the pasta and broccoli in a large serving bowl.
Add the reserved cooking liquid, tomatoes and the oil they were cooked in. Add the fresh basil, and top with a dash of salt and pepper and a sprinkling of Vegan Parmesan Cheese. Garnish with fresh parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user THEOTHERHALF.