Linguini With Broccoli and Cherry Tomatoes
3 quarts water
1 teaspoon salt, divided
1 tablespoon extra-virgin olive oil, divided
1 pound bite-size broccoli florets
12 ounces fresh linguini
1 clove garlic, crushed and coarsely chopped
1 cup cherry tomatoes, halved
¼ cup fresh Italian parsley, coarsely chopped
1 teaspoon freshly ground black pepper
1 tablespoon Parmesan cheese, finely grated
Boil water in a large pot. Add 1/2 teaspoon salt, 1 teaspoon olive oil and broccoli. Cook 3 minutes. Add linguini and cook until tender, about 2 minutes. Drain, reserving 1 cup of water; set florets and pasta aside.
Warm remaining olive oil in a skillet over medium heat. Add garlic; cook about 30 seconds. Stir in tomatoes and reserved water. Reduce heat to low and stir in florets, pasta and remaining 1/2 teaspoon salt. Stir to coat; heat about 1 minute.
In a serving bowl, toss with parsley and black pepper, top with Parmesan cheese and serve.
Nutritional information per serving (1 1/4 cups): 354 calories, 23 percent fat (9 grams), 61 percent carbohydrate, 16 percent protein, 8 grams fiber, 4.7 milligrams iron, 142 milligrams calcium, 117 micrograms folate.