Tomato & Broccoli Pasta

2015-05-07 20.42.51If you haven’t figured it out yet, I eat pasta all the time. I always like changing up the way I make my pasta to add variety to what I eat every week, and usually use whatever is currently in my pantry. Last week, I made this pasta, and it was so delicious I had to share it with you! Keep in mind that I made it as a dinner for two, with no leftovers.

Ingredients:2015-05-07 20.11.22

½ box cooked pasta of your choice

1 head of broccoli

1 Roma tomato, diced

1 garlic clove

¼ cup shredded Parmesan cheese

¼ cup milk

¼ teaspoon oregano

½ teaspoon basil

olive oil

Directions:

  1. Cook your pasta according to package instructions and set aside with a small amount of olive oil mixed in.
  2. After cutting broccoli into smaller pieces, boil broccoli until no longer hard.2015-05-07 20.24.23
  3. In a medium saucepan, add minced garlic clove to olive oil on medium high heat. Once garlic is fragrant, add milk and spices, reduce heat to medium and stir.2015-05-07 20.33.07 2015-05-07 20.35.11
  4. Working quickly, add your shredded Parmesan cheese and stir rapidly to create a smooth sauce. If you don’t consistently stir, you’ll have a clumpy sauce.2015-05-07 20.37.28
  5. Once all cheese is melted and blended smoothly, reduce heat to low. Add your diced tomato and stir in.2015-05-07 20.38.14
  6. Add your broccoli and stir until coated with sauce and then toss with pasta.2015-05-07 20.41.10
  7. Top with shredded Parmesan cheese and serve!2015-05-07 20.43.15 2015-05-07 20.43.02

 

Bows and Arrows,

Lynda

 

 

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