Pasta may just be one of the easiest (and quickest) things to whip together for dinner during our busy weeknight schedules. Some folks might argue it's not always the healthiest choice we could make, but hey - those shoes aren't going to just buy themselves! We're busy women, and we need fast, fast, fast without sabotaging our waistlines!
With the addition of broccoli florets, and using whole grain pasta instead of regular, this maybe-not-so-great-for-you meal turns into one to feel much less guilty about!
After all, they do tell us to eat our greens! Maybe not doused in a delicious marinara sauce, but we'll just keep that part between us.
whole grain pasta in a simple marinara with broccoli
1lb whole grain penne pasta
2 cups cooked broccoli florets (we used leftovers!)
for the sauce:
2 tablespoon olive oil
1 28oz can of peeled, plum tomatoes
1 medium sized onion, chopped
2 cloves of garlic
1/4 cup fresh parsley, chopped fine
1/2 cup red wine
1/2 tablespoon red pepper flakes
Boil a pot of water on medium-high heat and cook your pasta according to the directions on the box. In the meantime, make your sauce. Heat up 1 tablespoon of olive oil on medium heat and add in your chopped onion. Saute for 4-5 minutes, then add in your garlic. Mix and let cook for 30 seconds, or until garlic is fragrant. Add in your red wine, then allow it bubble and reduce by half. Once wine has reduced, add in your canned tomatoes. Crush them up using a potato masher, and stir in your fresh parsley and red pepper flakes. Cover and let simmer for 15-20 minutes.
While your sauce is simmering, your pasta should be done. Drain, set aside, then add in your remaining olive oil to prevent pasta from sticking. Also heat up your cooked broccoli at this time.
Once sauce has simmered for about 20 minutes, stir in your pasta until fully coated and then toss in your broccoli. Top with some extra fresh parsley and enjoy!