Bruschetta Pasta

Name: Bruschetta Pasta
Yield: 6 servings
Ingredients: 12 oz. (350 g) spaghetti; 3 cups (725 mL) chicken or vegetable broth; 4 small plum tomatoes, cut into large pieces; ¼ cup (60 mL) loosely packed fresh basil leaves; 3–4 garlic cloves; ⅓ cup (73 mL) olive oil; ½ oz. (15 g) fresh Parmesan cheese, grated

Prep 5 min

Cook 15 min

Ready in 20 min

This easy, weeknight dinner is fresh, light, filled with flavor, comes together in less than 30 minutes, and is made in one pot. Also great as a side dish.

Ingredients

12 oz. (350 g) spaghetti
3 cups (725 mL) chicken or vegetable broth
4 small plum tomatoes, cut into large pieces
¼ cup (60 mL) loosely packed fresh basil leaves
3–4 garlic cloves
⅓ cup (73 mL) olive oil
½ oz. (15 g) fresh Parmesan cheese, grated

Directions

Break the spaghetti noodles in half and place them in the Fully Glazed Deep Covered Baker. Add the broth. Microwave, covered, on HIGH for 8 minutes.
Add the tomatoes (see Cook’s Tips), basil, garlic, and olive oil to the Electric Twist & Chop. Press the Pulse button to chop the ingredients until coarsely chopped.
Remove the Baker from the microwave, then stir the noodles and broth. Add the bruschetta mixture and return the Baker to the microwave for an additional 8 minutes.
Add the Parmesan cheese over the pasta and stir.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving (6 servings): Calories 410, Total Fat 14 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 670 mg, Carbohydrate 60 g, Fiber 3 g, Sugars 4 g, Protein 12 g