Linguine with Broccoli and Cherry Tomatoes


  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic , thinly sliced
  • ½ tsp hot pepper flakes
  • 4 cups fresh or frozen broccoli florets
  • 2 cups halved cherry tomatoes , (about 8 oz/250 g)
  • 1 lb linguine
  • ¼ cup chopped fresh Italian parsley
  • + 2 more ingredients
    • ¼ tsp each salt and pepper
    • ¼ cup shredded Asiago cheese

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 3/4 cup (175 mL) of the cooking water. Meanwhile, in large skillet, heat oil over medium heat; cook garlic and hot pepper flakes, stirring often, until light golden, about 2...

View full recipe at SpringPad


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