Marine theme: A touch of anchovy makes broccoli and pasta sing. To make it a meal, begin with an arugula salad tossed with lemon vinaigrette.
6 servings, about 1 2/3 cups each
Active Time: 10 minutes |
Total Time: 40 minutes
1 1/2 pounds broccoli
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 1/2 teaspoons anchovy paste
1/4 teaspoon crushed red pepper
1 28-ounce can whole tomatoes, chopped, juice reserved
Salt & freshly ground pepper, to taste
12 ounces whole-wheat spaghetti, or linguine
6 tablespoons freshly grated Parmesan cheese
Put a large pot of salted water on to boil.
Cut broccoli florets from stems and cut them into 1-inch pieces. Peel, halve and slice stems.
Heat oil in a large skillet over medium heat. Add garlic, anchovy paste and crushed red pepper. Cook, stirring constantly, until garlic is fragrant, about 1 minute. Add broccoli stems, tomatoes and their juice and bring to a simmer; cook, stirring occasionally, until thickened, 12 to 15 minutes. Add broccoli florets; cover and cook until tender, 5 to 10 minutes more. Season with salt and pepper.
Meanwhile, cook pasta until al dente, 9 to 10 minutes. Drain and transfer to a large bowl; toss with sauce. Serve immediately, sprinkled with Parmesan.
Per serving :
5 g Fat;
1 g Sat;
2 g Mono;
8 mg Cholesterol;
25 g Carbohydrates;
10 g Protein;
7 g Fiber;
382 mg Sodium;
382 mg Potassium