Fettuccine With Broccoli and Pine Nuts

5.0 (1 reviews)

8 oz. fettuccine
1/4 tsp. salt
1 Tbsp. olive oil
4-8 large garlic cloves, minced
1/4 tsp. red pepper flakes or pinch of cayenne pepper
2 Tbsp. pine nuts
4 large tomatoes, diced or 1 28-oz. can chopped tomatoes
1 lb. broccoli, broken into bite-sized florets, stems peeled and sliced into rounds
1/4 tsp. salt

• Cook the pasta in boiling, salted water until just tender. Drain, rinse, and set aside.
• In a large skillet, heat the oil and sauté the garlic, red pepper flakes or cayenne, and pine nuts for 1 minute. Add the tomatoes and cook over medium heat for 7 minutes.
• Meanwhile, steam the broccoli in a vegetable steamer for approximately 5 minutes, or until just tender, bright green, and still slightly crisp. Add to the tomato sauce.
• Spread the pasta on a large platter and top with the sauce.
• Serve immediately.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind