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Spaghetti with Broccoli, Tomato, and Roasted Peppers
- 1 pound spaghetti
- 1 bunch broccoli (about 1 pound), trimmed and cut into 1-inch lengths; thick stems sliced thin
- 1/3 cup olive oil
- 2 garlic cloves, crushed
- 1¼ teaspoon crushed dried red pepper
- 1 medium tomato, cored and chopped (about 1 cup), or canned tomatoes, drained and chopped
- 1 jar (7 ounces) roasted red peppers, rinsed, drained, and cut into 1/8-inch-wide strips
- Grated Parmesan cheese
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 643kcal (32%)|
|Total Fat 20g (31%)|
|Saturated Fat 3g (14%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 97g|
|Dietary Fiber 8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|