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Linguini with Broccoli and Garlic Roasted Cherry Tomatoes

4 servings


High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

19.6 g
90.4 g
6.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 573
  • Fat 14.8 g
    • Saturated   4 g
    • + Trans 
  • Cholesterol 7 mg
  • Sodium   607 mg
  • Carbohydrate 90.4 g
    • Fibre   6.1 g
    • Sugars  
  • Protein 19.6 g
    • Vitamin A 22 %
    • Vitamin C 63 %
    • Calcium 14 %
    • Iron 36 %


Preheat the oven to 350 degrees F. Place the tomatoes in a shallow baking dish. Add the garlic, oil, chili flakes, salt and pepper and toss to combine, arranging the tomatoes so they are cut-side up. Roast the tomatoes 30 minutes, and then remove from the oven.

Cook the linguini in a large pot of lightly salted, boiling water, until firm tender, about 7 minutes. Add the broccoli to the pot and cook 2 minutes more, or until the pasta and broccoli are tender. Drain well, saving 1/2 cup of the cooking liquid. Place the pasta and broccoli in a large serving bowl. Add the reserved cooking liquid, tomatoes and the oil they were cooked in, basil, cheese, salt and pepper; toss to combine and serve.

Serving Suggestions

Serve this tasty pasta dish with slices of grilled focaccia bread. To do so, slice a piece of focaccia bread in half lengthwise, just as if you were slicing it into two pieces to make a large sandwich. Lightly brush the cut side of each half with olive oil. Grill the cut side over medium heat until nicely coloured and heated through. Cut into wedges and serve.

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