Pasta with Broccoli and Ginger

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Makes: 6  servings Start to Finish 30 mins


  • 1 bunch broccoli (1-1/2 lb.)
  • 1 1/2 cups  chicken broth, divided
  • 2 tablespoons  olive oil
  • 1 tablespoon  minced fresh ginger
  • 1 teaspoon  minced garlic
  • 1/8 - 1/4 teaspoon  red pepper flakes
  • 1/2 teaspoon  salt
  • 1 pound  dried fusilli, rotelle or radiatore pasta, cooked according to package directions


1. Cut broccoli florets from stem; trim to small florets. Peel and slice stems. Process sliced stems and 1/2 cup of the broth in food processor until very fine.

2. Heat olive oil in large skillet over medium-high heat. Add ginger, garlic and red pepper; cook 15 seconds. Stir in pureed broccoli mixture, florets, remaining 1 cup chicken broth and the salt. Boil, stirring occasionally, just until broccoli is tender, 5 to 8 minutes. Toss with hot pasta. Makes 6 main-dish servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)350,
  • Fat, total(g)7,
  • sat. fat(g)1,
  • carb.(g)61,
  • pro.(g)12,
  • sodium(mg)314,
  • Percent Daily Values are based on a 2,000 calorie diet
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