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Spaghetti with Broccoli, Tomato, and Roasted Peppers

  • 4servings
  • 15minutes
  • 643calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound spaghetti

  2. 1 bunch broccoli (about 1 pound), trimmed and cut into 1-inch lengths; thick stems sliced thin

  3. 1/3 cup olive oil

  4. 2 garlic cloves, crushed

  5. 1 1/4 teaspoon crushed dried red pepper

  6. 1 medium tomato, cored and chopped (about 1 cup), or canned tomatoes , drained and chopped

  7. 1 jar (7 ounces) roasted red peppers , rinsed, drained, and cut into 1/8-inch-wide strips

  8. Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook spaghetti in plenty of boiling salted water for 3 minutes; add the broccoli; cook until spaghetti is al dente, or firm to the bite, and the broccoli is tender, about 7 to 10 minutes; drain.

  2. Heat the oil in a medium skillet; add the garlic and dried red pepper; saut 1 minute. Stir in the tomato; saut 5 minutes. Add the red peppers and heat through.

  3. Toss sauce with spaghetti and broccoli. Serve with grated cheese.

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