Easy Weeknight Broccoli Pasta

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Broccoli is a nutritional powerhouse- it offers fibre, calcium, vitamins and phytochemicals. One bunch of broccoli is made up of several heads; one head is one individual stem plus its crown. You only need one head for this recipe.

Tags: Easy, 30 mins, Entrées, Pasta & Noodles, Cheese, Vegetables, Fry, President's Choice Blue Menu, Low Fat, High Fibre
Serves: 4
Skill level: Easy
Prep time: 15  minutes
Cooking time: 15  minutes
Total: 30  minutes

Additional Information

Ingredients

1 small head broccoli
8 oz (250 g) PC Blue Menu 100% Whole Grain Whole Wheat Spaghetti (about two-thirds a 375 g pkg)
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/4 tsp (1 mL) salt
1 cup (250 mL) grape tomatoes, cut in half
Freshly ground black pepper
2 cloves garlic, minced
1/4 cup (50 mL) PC Splendido Parmigiano Reggiano

Instructions

  1. Trim end from broccoli stem and discard. Cut broccoli crown off and divide into bite-sized florets. Using sharp paring knife, peel stem; slice thinly. Set florets and sliced stems aside.
  2. In large saucepan of boiling, salted water, cook pasta for 10 minutes or until tender but firm. Meanwhile, in large frying pan, heat oil over medium heat; cook broccoli florets, stems and salt for 3 minutes or until starting to soften. Stir in tomatoes and garlic; cook another 2 to 3 minutes or until broccoli is tender. Turn heat off.
  3. Drain pasta. Add to frying pan; toss well to combine. Divide among four pasta bowls. Grind lots of black pepper over each serving. Sprinkle with Parmesan.

Chef's Tips

Don’t throw out those nutritious broccoli stems! Peel using a paring knife or sharp vegetable peeler and slice thinly; use in any recipe like this one that calls for broccoli, or serve raw with a dip.

Add a pinch of hot pepper flakes with the broccoli and salt if you like some heat.

Nutritional Information

Per 1-2/3 cup (400 mL) serving
Calories 330 Cal
Fat 10 g
Sodium 380 mg
Carbohydrate 47 g
Fibre 8 g
Protein 13 g
High in fibre