Spaghetti with Broccoli, Tomato, and Roasted Peppers

Ingredients:
- 1 pound spaghetti
- 1 bunch broccoli (about 1 pound), trimmed and cut into 1-inch lengths; thick stems sliced thin
- 1/3 cup olive oil
- 2 garlic cloves, crushed
- 1 1/4 teaspoon crushed dried red pepper
- 1 medium tomato, cored and chopped (about 1 cup), or canned tomatoes, drained and chopped
- 1 jar (7 ounces) roasted red peppers, rinsed, drained, and cut into 1/8-inch-wide strips
- Grated Parmesan cheese

Directions:
- Cook spaghetti in plenty of boiling salted water for 3 minutes; add the broccoli; cook until spaghetti is al dente, or firm to the bite, and the broccoli is tender, about 7 to 10 minutes; drain.
- Heat the oil in a medium skillet; add the garlic and dried red pepper; saute 1 minute.
- Stir in the tomato; saute 5 minutes.
- Add the red peppers and heat through.
- Toss sauce with spaghetti and broccoli.
- Serve with grated cheese.