Makes 8 servings
This dish is perfect for a light supper. For a heartier meal, serve it with a bean soup and a crisp green salad.
8 ounces dry fettuccine noodles
1 tablespoon olive oil
6 - 8 large garlic cloves, minced
2 tablespoons pine nuts
1/4 teaspoon crushed red pepper, or pinch cayenne pepper
1 28-ounce can crushed tomatoes
1 bunch broccoli
Cook pasta according to package directions. Drain and rinse.
Heat oil in a large skillet and sauté garlic, pine nuts, and red pepper flakes or cayenne for 1 minute, stirring constantly.
Add tomatoes and simmer 7 minutes, stirring occasionally.
Break or cut broccoli into florets. Peel stems and slice into rounds. You should have about 3 to 4 cups of broccoli. Steam until tender-crisp, about 5 minutes, then add to tomatoes.
Spread cooked pasta on a large platter and top with sauce. Serve immediately.
Per 1-cup serving
- Calories: 194
- Fat: 4.2 g
- Saturated Fat: 0.5 g
- Calories from Fat: 19.6%
- Cholesterol: 0 mg
- Protein: 7.1 g
- Carbohydrates: 33.4 g
- Sugar: 3.7 g
- Fiber: 4.2 g
- Sodium: 149 mg
- Calcium: 62 mg
- Iron: 2.5 mg
- Vitamin C: 42.9 mg
- Beta Carotene: 554 mcg
- Vitamin E: 2.3 mg
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.