Rotelle With Broccoli
|Broccoli flowerets||3 Cup (48 tbs) (Fresh)|
|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Chopped anchovies||1 1⁄2 Teaspoon, drained|
|Minced garlic||1 Teaspoon|
|Rotelle pasta||8 Ounce, uncooked|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||2 Tablespoon|
Arrange broccoli in a vegetable steamer over boiling water.
Cover and steam 5 minutes or until crisp-tender.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add onion, anchovies, and garlic; saute 2 minutes.
Add broccoli, and cook until thoroughly heated.
Cook pasta according to package directions, omitting salt and fat; drain well.
Place pasta in a serving bowl.
Add broccoli mixture, Romano cheese, olives, and basil; toss gently.