Pasta with Broccoli, Tomatoes & Anchovy Sauce
In this easy pasta recipe, a touch of anchovy makes healthy spaghetti with broccoli really delicious. To make it a meal, assemble an arugula salad tossed with lemon vinaigrette while the pasta sauce is cooking. Source: EatingWell Magazine, January/February 1999
Ingredients
Directions
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Put a large pot of salted water on to boil.
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Cut broccoli florets from stems and cut them into 1-inch pieces. Peel, halve and slice stems.
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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.
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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.
Nutrition Facts
3 starch, 2 vegetable, 1 fat
