Spaghettini With Sun Dried Tomatoes And Broccoli
|Spaghetti/Or any thin strand pasta||3⁄4 Pound|
|Broccoli flowerets||2 Cup (32 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Crushed garlic cloves||2 Teaspoon|
|Crushed chilies||1 Pinch (Dry / Fresh)|
|Sun dried tomatoes||3⁄4 Cup (12 tbs), thinly sliced|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped basil/3/4 tablespoon dry basil||1⁄2 Cup (8 tbs)|
|Toasted pine nuts||1⁄3 Cup (5.33 tbs) (For Garnish)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Blanch in boiling water for 2 minutes.
Drain and set aside.In large skillet, add and saute for 1 minute
Add to oil mixture along with broccoli.
Saute for 1 minute.
Add pasta and toss.
Add to pasta