Garlicky broccoli and cauliflower pasta
6
Points®
Total Time
38 min
Prep
13 min
Cook
25 min
Serves
4
Difficulty
Easy
Not a soup and not exactly a stew—more like pasta and vegetables in a light broth—this makes a warming winter lunch or easy-to-digest late-night supper. Loaded with canned tomatoes, cauliflower, broccoli and green peas, this dish makes an excellent way to get your daily allowance of vegetables. We added a small amount of heat with 1/4 teaspoon red pepper flakes, but you can add more if you prefer a bit more heat. If you like, you can use spaghetti (break it up into 3-inch pieces) or egg noodles instead of the farfalle. Serve this dish as a vegetarian dish with grilled cheese sandwiches or a salad.
Ingredients
Olive oil
1 Tbsp
Garlic
6 clove(s), thinly sliced
Canned tomatoes
14 oz, whole, broken up
Table salt
¼ tsp
Red pepper flakes
¼ tsp
Vegetable broth
28 fl oz, reduced-sodium
Broccoli
3 cup(s), chopped, fresh florets
Cauliflower
3 cup(s), chopped, fresh florets
Uncooked pasta
¼ pound(s), farfalle (bow tie)
Frozen green peas
1 cup(s)
Grated Parmesan cheese
¼ cup(s)