Spicy Mediterranean Pasta
Minutes Prep time: 25
Minutes Total time: 25
Servings: 8
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 8
Difficulty: easy
1 pkg (13.25 oz each) dry whole wheat rotini, uncooked
1 bag (12.6 oz each) Birds Eye® Broccoli Florets
1/4 cup olive oil
4 cloves garlic, finely chopped
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 oz each) cannellini beans, drained, rinsed
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 51 mg | 5% |
Carbohydrate | 45 g | 15% |
Cholesterol | 0 | |
Total Fat | 8 g | 12% |
Iron | 2 mg | 12% |
Calories | 281 kcal | 14% |
Sodium | 476 mg | 20% |
Protein | 10 g | 20% |
Saturated Fat | 1 g | 5% |
Sugars | 4 g | 0 |
Vitamin C | 20 mg | 34% |
Cook pasta according to package directions, adding broccoli last 8 minutes of pasta cook time.
Meanwhile, heat oil in large skillet over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add undrained tomatoes, beans, vinegar and red pepper; cook 5 minutes, stirring occasionally.
Drain pasta mixture, reserving 1 cup of the cooking water. Return pasta and broccoli to saucepan. Add tomato mixture, salt and pepper; toss to coat. If pasta mixture is too dry, add the reserved cooking water, 1/2 cup at a time, until sauce reaches desired consistency.
If you don't have balsamic vinegar on hand, try red wine vinegar instead.
To replace the fresh garlic with garlic powder, use 1/2 teaspoon garlic powder for the 4 cloves.
Spicy Mediterranean Pasta