Ingredients
• 1 tbsp olive oil
• 1 tbsp minced fresh garlic
• 2 cans seasoned diced tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 350g pasta of your choice
• 450g broccoli florets
• 1/3 C crumbled reduced fat feta cheese
Method
• Bring a large pot of salted water to a boil.
• Heat the oil in a skillet over medium low heat. Add the garlic, and cook gently for 1 minute. Add the tomatoes (with juice), vinegar, basil, and red pepper flakes. Increase the heat, and bring the sauce to a simmer. Cook the sauce for 15 minutes, stirring frequently.
• While the sauce is simmering, add the pasta to the boiling water. When the pasta is almost done, add the broccoli to the pot, and cook for 2 minutes longer.
• Drain the pasta and broccoli, and transfer them to a large bowl. Add the sauce, and toss well. Sprinkle with the feta cheese.
