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🍝 Pasta with Broccoli, Tomatoes, and Cheese

498 kcal · 30 min · 4 servings

Ingredients

• 1 can peeled tomatoes
• 50 g Parmesan
• 2 shallots
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 sprig rosemary
• 0.5 tsp sugar
• salt
• pepper (from the mill)
• 400 g broccoli
• 400 g farfalle

Instructions

1. 1. Open the can of tomatoes and pour the contents through a fine mesh sieve. Catch the tomato liquid in a small bowl. Cut the tomatoes in half or break them into large chunks. Grate the Parmesan finely.
2. 2. Peel the shallots and garlic. Dice both into very small cubes. Heat olive oil in a pan and fry the shallot and garlic cubes until translucent. Stir in the tomato paste. Add the reserved tomato liquid and the rosemary sprig. Season with sugar, salt, and pepper. Let the sauce simmer for about 15 minutes. Add the tomato pieces and cook everything for another 5 minutes. Remove the rosemary sprig.
3. 3. Wash the broccoli. Peel the stems and cut them into small cubes. Divide the florets into bite-sized pieces. Boil the broccoli in boiling salted water until al dente (still slightly firm). Drain the broccoli, rinse it with cold water, and let it drain. Add the broccoli to the tomato sauce shortly before serving and warm it through. Cook the pasta in plenty of boiling salted water until al dente. Drain the pasta and let it drain briefly. Immediately mix the pasta with the tomato sauce and broccoli. Serve the pasta on pre-warmed plates. Sprinkle with the grated Parmesan and serve.

Nutrition per serving

• kcal: 498
• Protein: 21 g · Fett/Fat: 10 g · Carbs: 78 g