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Broccoli n Tomato Pasta

Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 3 quarts water
  • 8 ounces uncooked spaghetti
  • 2 cups fresh broccoli florets
  • 2 large tomatoes, peeled, seeded and coarsely chopped
  • 2 garlic cloves, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1/2 cup sliced ripe olives
  • 1/2 cup minced fresh parsley
  • 1/4 cup grated Romano cheese
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
  • Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
Nutrition Facts
1 cup: 348 calories, 12g fat (2g saturated fat), 7mg cholesterol, 688mg sodium, 51g carbohydrate (0 sugars, 4g fiber), 12g protein.

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Average Rating:
  • jampbp
    Sep 5, 2012

    No comment left

  • croyal1391
    Jul 26, 2011

    Surprisingly Simple. I had to make do with what was in my cabinet at the time, so the only thing fresh I had was the tomatoes from the garden(cherry). And it was perfect, even my picky kids loved this dish.

  • samarri
    Aug 13, 2010

    Family loved it! I didn't peel or seed the tomatoes and it was great, the tomatoes juices created a nice sauce! May try to add kale or spinach next time!