Spaghetti with Cauliflower and Broccoli
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Here's a way to eat light and healthy without giving up delicious.
What You'll Need
- 1/4 cup olive oil
- 4 garlic cloves, crushed
- 2 teaspoons Italian seasoning
- 1 package (16 ounces) frozen cauliflower and broccoli, thawed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups tomato puree
- 1/2 cup chopped fresh parsley
- 1 pound spaghetti
- 1 1/2 cups grated Parmesan cheese
What to Do
In a deep skillet, heat the olive oil. Add the garlic and Italian seasoning; saute for about 1 minute.
Add the cauliflower and broccoli, sprinkle with salt and pepper, and saute until the cauliflower is tender, about 8 to 10 minutes.
Then add the tomato puree and chopped parsley. Mix lightly, lower the heat to simmer, and cook for 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook the spaghetti to desired doneness; drain and place on a serving platter.
Pour the cauliflower-broccoli mixture over the spaghetti, top with the Parmesan cheese, toss to mix, and serve immediately.