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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

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total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

about 1 2/3 cups
297 calories; protein 14.7g; carbohydrates 52g; dietary fiber 11.3g; sugars 6.5g; fat 5.7g; saturated fat 1.3g; cholesterol 8.1mg; vitamin a iu 1643.3IU; vitamin c 84.7mg; folate 72.3mcg; calcium 119.1mg; iron 2.6mg; magnesium 75.2mg; potassium 428.6mg; sodium 398.3mg; thiamin 0.2mg.

3 starch, 2 vegetable, 1 fat

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