Broccoli and Tomato Pasta

Well, it's been a few days since we last blogged. But that's because we're at a good place in life: In one week, we'll be in our new house. And because of that, we've been neglecting our blog posting duties.

Yet we've still been cooking up a storm. Just the other day we indulged in a vegetarian dinner, Broccoli and Tomato Pasta from Light & Tasty Annual 2004, using up some spaghetti we had on hand, plus some broccoli from the farmers market.

First cook the spaghetti for about 5 minutes and then add the broccoli florets. They should finish at about the same time.

Then, in a skillet coated with some oil, saute the tomatoes, garlic and pepper flakes for a couple of minutes.


Drain the pasta and broccoli into the tomato mixture.


Then add some olives, parsley, Parmesan, salt and pepper.


It was a meal that tasted really fresh. The crispness of the broccoli lent well against the sauteed tomatoes and the olives. And it was quite filling.