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Broccoli Bonanza

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By Pillsbury Kitchens
Updated Mar 31, 2006
Bake-Off® Contest 39, 2000
Libby LaDuca
North Potomac, Maryland
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In just 15 minutes, you can sit down to a flavorful, veggie-packed pasta dinner.

Broccoli Bonanza

  • Prep Time 15 min
  • Total 0 min
  • Ingredients 8
  • Servings 6
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Ingredients

  • 6 oz. (3/4 cup) uncooked acini de pepe (little peppercorns pasta), orzo or rosamarina (rice-shaped pasta)
  • 3 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 (9-oz.) pkg. frozen cut broccoli, thawed*
  • 1/2 cup Progresso™ Italian Style Bread Crumbs
  • 1/2 teaspoon coarse or regular salt
  • 2 cups coarsely chopped tomatoes
  • 2 tablespoons balsamic vinegar

Instructions

  • Step 
    1
    Cook acini de pepe to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    2
    Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic and broccoli; cook and stir 3 minutes. Stir in bread crumbs and salt; cook 1 minute.
  • Step 
    3
    Stir in tomatoes and vinegar. Cook 1 to 2 minutes or until tomatoes are warm, stirring occasionally. Stir in cooked acini de pepe. Serve warm.

Nutrition

240 Calories
8g Total Fat
7g Protein
35g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
240
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
400mg
17%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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