Broccoli Bonanza

In just 15 minutes, you can sit down to a flavorful, veggie-packed pasta dinner. MORE+ LESS-

Bake-Off® Contest 39, 2000

North Potomac, Maryland

oz. (3/4 cup) uncooked acini de pepe (little peppercorns pasta), orzo or rosamarina (rice-shaped pasta)

tablespoons olive oil

teaspoon minced garlic

(9-oz.) pkg. frozen cut broccoli, thawed*

1/2

cup Progresso™ Italian Style Bread Crumbs

1/2

teaspoon coarse or regular salt

cups coarsely chopped tomatoes

tablespoons balsamic vinegar

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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.

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.