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Ingredients
Farfalle with Broccoli, Tomatoes and Cheese
Press the tomatoes through a coarse strainer, collecting the juice in a bowl. Halve the tomatoes, or coarsely chop. Finely grate the parmesan cheese.
For the tomato sauce, peel and finely chop the garlic and shallots. Sauté the shallots and garlic in the olive oil until translucent, then stir in the tomato paste. Add the tomato juice and rosemary, then season to taste with salt, pepper, and sugar. Simmer for 15 minutes, then add the tomatoes and simmer an additional 5 minutes. Remove the rosemary from the tomato mixture.
While the tomato sauce is cooking, rinse the broccoli. Peel the stalks and finely dice. Divide the florets into bite-sized pieces. Cook the broccoli in boiling salted water until al dente, then rinse under cold water and drain in a colander. Just before serving, add the broccoli to the tomato sauce and heat through. Cook the pasta in boiling salted water until al dente. Remove from the water and drain briefly. Mix the pasta into the tomato sauce with the broccoli, and toss until combined. Transfer to warmed plates, top with the parmesan cheese, and serve.
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.7 g | (32 %) |