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Spaghettini with Sun Dried Tomatoes and Broccoli

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Ingredients
  Spaghetti 12 Ounce
  Spaghettini 12 Ounce
  Broccoli florets 2 Cup (32 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 2 Tablespoon, minced
  Minced garlic 2 Tablespoon
  Hot pepper 10 Gram
  Hot pepper flakes 1 Pinch
  Chopped sun dried tomatoes packed in oil 3⁄4 Cup (12 tbs), drained
  Tomatoes 3⁄4 Cup (12 tbs), chopped, drained, sun-dried, packed in oil
  Chopped fresh basil/2 teaspoon dried basil 1⁄2 Cup (8 tbs)
  Basil 1⁄2 Cup (8 tbs), chopped
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Pine nuts 1⁄3 Cup (5.33 tbs), toasted
Directions

MAKING
1. In a large pot of boiling salted water, cook spaghettini 8 to 10 minutes such that al dente.
2. To prepare the sauce, in a pot of boiling water, blanch broccoli for 2 minutes, refresh in cold water, drain and set aside.
3. In a large skillet, heat oil over medium-high heat cook garlic and hot pepper flakes stirring for 1 minute.
4. Then add broccoli and sun-dried tomatoes and cook 1 minute longer.

SERVING
5. Toss drained pasta with broccoli mixture, basil and Parmesan and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Broccoli
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1188 Calories from Fat 442

% Daily Value*

Total Fat 51 g78.2%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 8.5 mg2.8%

Sodium 286 mg11.9%

Total Carbohydrates 157 g52.5%

Dietary Fiber 8.3 g33.1%

Sugars 15.2 g

Protein 35 g70.4%

Vitamin A 80.8% Vitamin C 154.7%

Calcium 26.9% Iron 30.4%

*Based on a 2000 Calorie diet

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Spaghettini With Sun Dried Tomatoes And Broccoli Recipe