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Makes 4 servings
INGREDIENTS
| 225 g (8 oz) |
cavatelli pasta |
| 30 ml (2 tbsp) |
olive oil |
| 2 |
garlic cloves, minced |
| 250 ml (1 cup) |
plum tomatoes, diced |
| 250 ml (1 cup) |
broccoli flowerets |
| 125 ml (1/2 cup) |
diced yellow pepper |
| 30 ml (2 tbsp) |
slivered basil leaves |
| 30 ml (2 tbsp) |
fresh lemon juice |
| 5 ml (1 tsp) |
SIFTO Low Sodium Salt or SIFTO Salt Substitute |
| 2 ml (1/2 tsp) |
coarse ground black pepper |
DIRECTIONS
- Cook pasta according to package directions; set aside.
- In medium saucepan, heat olive oil and garlic one minute. Stir in tomatoes, broccoli and yellow pepper. Cook 3 minutes or until tomatoes are softened. Stir in lemon juice, salt and pepper.
- Toss sauce with cooked pasta.
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