From Good Housekeeping
This holiday-hued pasta dish delivers cancer-fighting lycopene in the tomatoes, roasted for extra benefit and sweetness. Broccoli adds a dose of heart-healthy fiber and vitamins.
INGREDIENTS
12 ounce(s) fusilli or rotini pasta
1 bag(s) (12 ounces) broccoli florets
1 pint(s) grape tomatoes
2 large garlic cloves, peeled and smashed with side of chef's knife
1 tablespoon(s) olive oil
1/4 cup(s) grated Pecorino Romano cheese
DIRECTIONS
COOKING INFO
Serves 4
Total time 30 minutes
Oven Temp 450
NUTRITIONAL INFORMATION (per serving): Calories 410, Total Fat 7g, Saturated Fat 2g, Cholesterol 5mg, Sodium 650mg, Total Carbohydrate 73g, Dietary Fiber 6g, Sugars --
Protein 16g, Calcium --
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- Preheat oven to 450 degrees. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
- Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 teaspoon salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
- Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
COOKING INFO
Serves 4
Total time 30 minutes
Oven Temp 450
NUTRITIONAL INFORMATION (per serving): Calories 410, Total Fat 7g, Saturated Fat 2g, Cholesterol 5mg, Sodium 650mg, Total Carbohydrate 73g, Dietary Fiber 6g, Sugars --
Protein 16g, Calcium --
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