Spicy Mediterranean Pasta
25Prep Time Minutes
25Total Time Minutes
8Number of Ingredients
1 pkg (13.25 oz each) dry whole wheat rotini, uncooked
1 pkg (16 oz each) frozen broccoli florets
1/4 cup olive oil
4 cloves garlic, finely chopped
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 oz each) cannellini beans, drained, rinsed
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||1 g||5%|
|Dietary Fiber||8 g||33%|
|Vitamin C||24 mg||41%|
|Vitamin A||221 iu||4%|
Cook pasta according to package directions, adding broccoli last 8 minutes of pasta cook time.
Meanwhile, heat oil in large skillet over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add undrained tomatoes, beans, vinegar and red pepper; cook 5 minutes, stirring occasionally.
Drain pasta mixture, reserving 1 cup of the cooking water. Return pasta and broccoli to saucepan. Add tomato mixture, salt and pepper; toss to coat. If pasta mixture is too dry, add the reserved cooking water, 1/2 cup at a time, until sauce reaches desired consistency.
If you don't have balsamic vinegar on hand, try red wine vinegar instead.
To replace the fresh garlic with garlic powder, use 1/2 teaspoon garlic powder for the 4 cloves.
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