PENNE PASTA WITH BROCCOLI AND TOMATO SAUCE
12 oz. (3 1/2 cups) uncooked penne (large tube-shaped pasta)
3 1/2 cups broccoli florets
1 tablespoon oil
2 to 4 garlic cloves, minced
1 (28-oz.) can crushed tomatoes with added puree, undrained
1/4 cup dry red wine
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil leaves)
1 teaspoon sugar
1/2 teaspoon salt
Cook penne to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time.
Meanwhile, in large skillet, heat oil over medium heat until hot. Add garlic; cook and 2 to 3 minutes or until tender. Stir in tomatoes and remaining ingredients; simmer 15 to 20 minutes or until thickened, stirring occasionally.
TO SERVE:
Drain penne and broccoli; arrange on serving platter. Spoon sauce over top. If desired, sprinkle with Parmesan cheese.
Makes 6 servings
Source: Pillsbury Good-for-You Dinners #187, September 1996
12 oz. (3 1/2 cups) uncooked penne (large tube-shaped pasta)
3 1/2 cups broccoli florets
1 tablespoon oil
2 to 4 garlic cloves, minced
1 (28-oz.) can crushed tomatoes with added puree, undrained
1/4 cup dry red wine
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil leaves)
1 teaspoon sugar
1/2 teaspoon salt
Cook penne to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time.
Meanwhile, in large skillet, heat oil over medium heat until hot. Add garlic; cook and 2 to 3 minutes or until tender. Stir in tomatoes and remaining ingredients; simmer 15 to 20 minutes or until thickened, stirring occasionally.
TO SERVE:
Drain penne and broccoli; arrange on serving platter. Spoon sauce over top. If desired, sprinkle with Parmesan cheese.
Makes 6 servings
Source: Pillsbury Good-for-You Dinners #187, September 1996
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