|Thin spaghetti||8 Ounce (1 Package)|
|Broccoli||2 Pound (1 Bunch)|
|Sweet red pepper||1 Medium, halved, seeded and cut into chunks|
|Homemade tomato sauce||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Cook the spaghetti in a large kettle of boiling salted water until tender, following the label directions. Drain the spaghetti and return to the kettle.
2. While the spaghetti cooks, soak the broccoli in warm salted water in a large bowl. Drain and trim the tough ends. Cut the stems and the flowerets into 2-inch pieces.
3. Cook the broccoli and the red pepper separately in a small amount of boiling water, salted, if desired, in a medium-size saucepan: 5 minutes for the broccoli and 5 minutes or less for the red pepper, or until crispy-tender. Drain well and add the broccoli and red pepper to the hot drained spaghetti in the kettle.
4. Add the Homemade Spaghetti Sauce to the kettle. Toss over low heat until well blended and bubbly hot. Add the parsley and spoon the pasta onto a heated serving platter.