START TO FINISH: 25 minutes MAKES 4 servings
12 ounces orecchiette or medium shell pasta (about 4 cups)
2 tablespoons olive oil
3 cups chopped Broccolini or broccoli florets
1 cup vegetable broth
1⁄2 teaspoon dried Italian seasoning, crushed
1⁄4 to 1⁄2 teaspoon crushed red pepper
1 Cook pasta according to package directions; drain. Return pasta to hot pan. Drizzle with 1 tablespoon of the oil; toss gently to coat. Cover and keep warm.
2 Meanwhile, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add Broccolini; cook and stir for 3 minutes. Add broth, Italian seasoning, and crushed red pepper.
3 Bring to boiling; reduce heat. Simmer, covered, for 2 to 3 minutes or until Broccolini is crisp-tender. Add Broccolini mixture to cooked pasta; toss gently to combine.
PER SERVING: 404 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 214 mg sodium, 67 g carb., 4 g fiber, 14 g pro.
