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Pasta with Broccoli alla Romana

Yield 8 servings


  • 4 lean bacon slices (about 1/4 pound)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups (about a 26-ounce jar) spaghetti sauce
  • 1 package RONZONI HEALTHY HARVEST Spaghetti, uncooked
  • 6 cups fresh broccoli florets
  • 1/2 cup grated Parmesan cheese

How to Make It

  1. In large skillet, cook bacon until crisp; drain thoroughly. Crumble bacon; return to skillet. Add onion and garlic; cook over medium heat 3 minutes, stirring occasionally. Stir in spaghetti sauce; heat to boiling. Reduce heat; cook 5 minutes. Meanwhile, cook pasta according to package directions, adding broccoli to pasta cooking water during last 3 minutes. Drain pasta and broccoli well; toss with hot sauce. Sprinkle with cheese.