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Penne Pasta with Broccoli and Tomato Sauce

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  0 reviews
  • 10 min prep time
  • 30 min total time
  • 9 ingredients
  • 6 servings
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Delicious dinner ready in just 30 minutes! Then check out this pasta and vegetables recipe.

Ingredients

12
oz. (3 1/2 cups) uncooked penne (large tube-shaped pasta)
3 1/2
cups fresh 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

Steps

  • 1 Cook penne to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until tender. Stir in tomatoes and all remaining ingredients; simmer 15 to 20 minutes or until thickened, stirring occasionally.
  • 3 To serve, arrange cooked penne and broccoli on serving platter. Spoon sauce over top. If desired, sprinkle with Parmesan cheese.
  • 1 Cook penne to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until tender. Stir in tomatoes and all remaining ingredients; simmer 15 to 20 minutes or until thickened, stirring occasionally.
  • 3 To serve, arrange cooked penne and broccoli on serving platter. Spoon sauce over top. If desired, sprinkle with Parmesan cheese.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
390mg
16%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
16%
Sugars
6g
6%
Protein
10g
10%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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