Photo: Erik Putz
Like a creamy alfredo with way less cream, this hearty dish is rich in protein and flavour.
200 g rigatoni pasta
2 tsp olive oil
2 broccoli crowns, cut into florets (6 cups)
1 1/2 cups store-bought marinara sauce
1/4 tsp salt
1 cup store-bought roasted red pepper hummus
1/2 cup 10% cream
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley, (optional)
In a large pot of boiling water, cook pasta according to package instructions. Reserve 1/2 cup pasta water and then drain.
Heat a large non-stick frying pan over medium-high. Add oil, then broccoli. Cook, stirring occasionally, until tender-crisp, 3 to 4 min. Stir in marinara, pasta water and salt. Cook until broccoli is just tender, 2 to 3 min. Stir in hummus and cream until sauce is warmed through.
Add drained pasta to sauce and toss until combined. Divide among bowls. Sprinkle with Parmesan and parsley.
Calories 386, Protein 17g, Carbohydrates 57g, Fat 12g, Fibre 7g, Sodium 701mg.
Excellent source of folate.
Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.
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