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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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