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Broccoli Bonanza

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Broccoli Bonanza
  • Prep 15 min
  • Total 0 min
  • Ingredients 8
  • Servings 6
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In just 15 minutes, you can sit down to a flavorful, veggie-packed pasta dinner.
By Pillsbury Kitchens
Updated Mar 31, 2006
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Libby LaDuca
North Potomac, Maryland

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. 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

Steps

  • 1
    Cook acini de pepe to desired doneness as directed on package. Drain; cover to keep warm.
  • 2
    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.
  • 3
    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.

Tips from the Pillsbury Kitchens

  • tip 1
    To quickly thaw broccoli, cut small slit in center of each pouch; microwave on HIGH for 2 to 3 minutes or until thawed. Remove broccoli from pouches; drain well.

Nutrition Information

240 Calories, 8g Total Fat, 7g Protein, 35g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
240
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
400mg
17%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
15%
15%
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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