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Festive Fusilli

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
12 oz fusilli or rotini pasta
1 bag (12 oz.) broccoli florets
1 pt grape tomatoes
2 lg. garlic cloves, peeled & smashed
1 Tbsp olive oil
1/4 cup grated Pecorino Romano cheese
Salt & black pepper
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Let's Make It
1
Preheat oven to 450 degrees F. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
2
Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 tsp. salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
3
Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 tsp. salt, and 1/4 tsp. fresh ground black pepper.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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