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Pillsbury

Broccoli Bonanza

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In just 15 minutes, you can sit down to a flavorful, veggie-packed pasta dinner.
Prep Time: 15 Min
Total Time: 
Makes: 6 (1­ cup) servings
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Libby LaDuca
North Potomac, Maryland
Bake-Off® Contest 39, 2000
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INGREDIENTS:
6
oz. (3/4 cup) uncooked acini de pepe (little peppercorns pasta), orzo or rosamarina (rice-shaped pasta)
3
tablespoons olive oil
1
teaspoon minced garlic
2
(9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed*
1/2
cup Progresso® Italian Style Bread Crumbs
1/2
teaspoon coarse or regular salt
2
cups coarsely chopped tomatoes
2
tablespoons balsamic vinegar
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DIRECTIONS:
  • Cook acini de pepe to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic and broccoli; cook and stir 3 minutes. Stir in bread crumbs and salt; cook 1 minute.
  • Stir in tomatoes and vinegar. Cook 1 to 2 minutes or until tomatoes are warm, stirring occasionally. Stir in cooked acini de pepe. Serve warm.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Cup)
  • Calories 240
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 400mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 2 Vegetable;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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