Spaghetti with Cauliflower and Broccoli

By carvalhohm

Ingredients

• 1/4 cup olive oil
• 4 garlic cloves, crushed
• 2 teaspoons Italian seasoning
• 1 package (16 ounces) frozen cauliflower and broccoli, thawed
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups tomato puree
• 1/2 cup chopped fresh parsley
• 1 pound spaghetti
• 1 1/2 cups grated Parmesan cheese

Preparation

Step 1

In a deep skillet, heat the olive oil. Add the garlic and Italian seasoning; saute for about 1 minute.

Add the cauliflower and broccoli, sprinkle with salt and pepper, and saute until the cauliflower is tender, about 8 to 10 minutes.

Then add the tomato puree and chopped parsley. Mix lightly, lower the heat to simmer, and cook for 15 minutes.

Meanwhile, in a large pot of boiling salted water, cook the spaghetti to desired doneness; drain and place on a serving platter.

Pour the cauliflower-broccoli mixture over the spaghetti, top with the Parmesan cheese, toss to mix, and serve immediately.