Garlicky broccoli and cauliflower pasta

SmartPoints® value per serving
Total Time
38 min
13 min
25 min
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.


Olive oil

1 Tbsp

Garlic clove(s)

6 medium clove(s), thinly sliced

Canned tomatoes

14 oz, whole, broken up

Table salt

¼ tsp

Red pepper flakes

¼ tsp

Vegetable broth

28 oz, reduced-sodium

Uncooked broccoli

3 cup(s), fresh florets

Uncooked cauliflower

3 cup(s), fresh florets

Uncooked pasta

¼ pound(s), farfalle (bow tie)

Frozen green peas

1 cup(s)

Grated Parmesan cheese

¼ cup(s)


  1. Heat the oil in a large nonstick saucepan over low heat. Add the garlic and cook, stirring occasionally, until just golden, about 2 minutes. Stir in the tomatoes, salt, and crushed red pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the tomatoes have softened, about 5 minutes.
  2. Stir the broth, broccoli, cauliflower, and pasta into the saucepan; return to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.
  3. Stir in the peas; cook until heated through, about 2 minutes. Remove from the heat and serve sprinkled with the cheese. Yields 2 cups and 1 tablespoon cheese per serving.