Bow Ties with Broccoli and Tomatoes
Type: Main Dishes
Cut properly, the broccoli, tomatoes, and bowties in this dish will be approximately the same size.
Serves: Bow Ties With Broccoli and Tomatoes
- 8 ounces bow tie pasta (about 3 cups)
- 3 cups fresh broccoli florets
- 2 teaspoons crushed fresh garlic
- 1 pound fresh plum tomatoes (6-7 medium), diced
- 1/4 cup chicken or vegetable broth
- 1 1/2 teaspoons dried Italian seasoning
- 1/4-1/2 teaspoon crushed red pepper
- 1/4 cup grated nonfat or regular Parmesan cheese
- 1 cup nonfat or low-fat ricotta cheese
- Cook the pasta al dente according to package directions. About 2 minutes before the pasta is done, add the broccoli to the pot. Cook until the broccoli turns bright green and is crisp-tender and the pasta is al dente. Drain well, return to the pot, and cover to keep warm.
- While the pasta is cooking, coat a large nonstick skillet with nonstick olive oil cooking spray, and preheat over medium-high heat. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color.
- Add the tomatoes, broth, Italian seasoning, and red pepper to the skillet, and reduce the heat to medium-low. Cover and cook, stirring occasionally, for 4 to 5 minutes, or just until the tomatoes are heated through and just beginning to soften.
- Add the pasta mixture to the skillet, and toss to mix well. Remove the skillet from the heat, and toss in the Parmesan. Serve hot, topping each serving with 1/4 cup of the ricotta.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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