Spaghetti With Broccoli, Tomato And Roasted Red Peppers
A vibrant and flavorful pasta dish featuring tender broccoli, sweet tomatoes, roasted red peppers, and a hint of garlic and red pepper flakes, perfect for a quick, satisfying meal.
Ingredients
- 1 lb. spaghetti ⓘ
- 1 bunch broccoli (about 1 lb.), trimmed and cut into 1-inch lengths, thick stems sliced thin ⓘ
- 1/3 cup olive oil ⓘ
- 2 garlic cloves, crushed ⓘ
- 1/4 teaspoon crushed, dried red pepper ⓘ
- 1 medium tomato, cored and chopped ⓘ
- 7 oz. jar roasted red peppers, rinsed, drained and cut into 1/8-inch wide strips ⓘ
- grated cheese ⓘ
Instructions
- Cook the spaghetti in boiling water for 3 minutes, then add the broccoli and cook until the pasta is al dente and the broccoli is tender, about 7 to 10 minutes.
- Drain the pasta and broccoli mixture.
- In a large skillet, heat the olive oil over medium heat.
- Add the crushed garlic and red pepper flakes; cook until fragrant, about 30 seconds.
- Stir in the chopped tomato and roasted red peppers; cook for 2-3 minutes to combine flavors.
- Add the drained pasta and broccoli to the skillet; toss to coat evenly.
- Serve hot with grated cheese on top.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice or zest before serving. If you prefer a spicier kick, increase the crushed red pepper to taste. For a heartier dish, try incorporating some cooked chicken or chickpeas. You can also substitute whole wheat spaghetti for a healthier option or use gluten-free pasta if needed.
Serving Suggestions
This dish pairs beautifully with a side salad or garlic bread for a complete meal. For an added touch, serve with freshly grated Parmesan or Pecorino cheese. It also complements well with Tuscan Tomato Soup, making for a cozy and satisfying dinner. Feel free to garnish with fresh basil or parsley for extra flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat with a splash of olive oil, stirring until heated through. You can also microwave it in short intervals, stirring in between, to evenly heat the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti With Broccoli, Tomato And Roasted Red Peppers contains roughly 428 calories, with 17g protein, 62g carbohydrates, and 12g fat. It is an excellent source of vitamin C (90% of the Daily Value), protein (35% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 670mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just be sure to thaw and drain it before adding it to the pasta to avoid excess water in the dish. Cooking times may vary, so check for tenderness to ensure it’s cooked properly.
Is there a vegan option for this recipe?
Absolutely! You can easily make this dish vegan by omitting the grated cheese or substituting it with a plant-based cheese alternative. Additionally, using vegetable broth instead of olive oil for sautéing can add extra flavor without compromising on dietary preferences.
What other vegetables can I add to this dish?
Feel free to customize the recipe with other vegetables like bell peppers, zucchini, or spinach. These options not only add color but also increase the nutritional value. Just make sure to adjust the cooking times accordingly to ensure everything is cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).