Gluten-free Spaghetti with Tomato Sauce and Garlic Sautéed Broccoli

Ingredients for Gluten-free Spaghetti:

• 8 ounces gluten-free spaghetti

• Water for boiling

• Salt

Ingredients for Tomato Sauce:

• 1 can (28 ounces) crushed tomatoes (check for gluten-free label)

• 2 cloves garlic, minced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• Salt and pepper to taste

Ingredients for Garlic Sautéed Broccoli:

• 2 cups broccoli florets

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

For Gluten-free Spaghetti:

1. Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to the package instructions until al dente. Drain and set aside.

For Tomato Sauce:

1. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

2. Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.

For Garlic Sautéed Broccoli:

1. Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

2. Add broccoli florets to the skillet and sauté for 5-7 minutes until tender-crisp. Season with salt and pepper.

Serve the cooked gluten-free spaghetti topped with tomato sauce and a side of garlic sautéed broccoli.