Description
Delight in the festive flavors of Christmas Veggie Pasta with Broccoli and Cherry Tomatoes, a vibrant dish that brings joy to any gathering!
Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 2 cups fresh broccoli florets
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Bring a large pot of salted water to a boil. Wash the broccoli and cherry tomatoes. Cut the broccoli into bite-sized florets and halve the cherry tomatoes.
- Cook the Pasta: Add the pasta to the boiling water. Cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- Sauté Garlic and Broccoli: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about one minute until fragrant. Add broccoli florets and sauté until bright green yet crunchy, about 3-4 minutes.
- Add Cherry Tomatoes: Gently incorporate the halved cherry tomatoes into the skillet. Stir for about three minutes until slightly softened but still holding shape.
- Combine Everything: Add cooked pasta to the skillet with veggies. Drizzle another splash of olive oil, season with salt and pepper, and toss until everything is well combined.
- Finish It Off: Sprinkle generously with grated Parmesan cheese and chopped basil before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Feel free to substitute broccoli with asparagus or bell peppers. Add feta cheese or red pepper flakes for an extra flavor kick.