1 lb. broccoli
Salt
2 large ripe tomatoes
1/2 lb. spaghetti
1/4 c. virgin olive oil
2 garlic cloves, chopped
1/2 tsp. red pepper flakes
1/2 c. coarsely chopped parsley
Ground pepper
Ground Romano cheese
Cut broccoli into small florets with about an inch of stem. Peel remaining stems & dice into small pieces. Submerge tomatoes for about 10 seconds in salted boiling water. Peel, seed, & cut roughly into large pieces. Next add broccoli & cook several minutes, until just tender. Rinse in cold water, & set aside. Add spahgetti to boiling water & stir. Warm oil in skillet with garlic & red pepper flakes. When hot add tomatoes. Stir & cook gently for several minutes. When pasta is just about done, return broccoli to pot just to warm it, then drain all. Transfer to warm serving bowl, add tomatoes, parsley, & pepper to taste. Toss together. Serve with cheese. 400 cal, 17g fat, 0 chol, 373mg sod
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