Pasta with Broccoli and Sun Dried Tomatoes
|Olive oil||2 Tablespoon|
|Garlic cloves||2 Medium, chopped fine|
|Broccoli florets and stems/Cut into 1/2 inch pieces to make about 2 cups||1⁄2 Pound|
|Reduced chicken broth||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Sun dried tomatoes||24 , cut with scissors into 1/4-inch-wide strips to make about 1 1/2 cups|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Pasta||1 Pound, cooked, drained|
Heat the oil in a large saucepan over moderate heat.
Add the garlic; as soon as it sizzles, add the broccoli and saute, stirring continuously, until it turns dark green, about 1 minute.
Add the broth and wine and bring to a boil.
Stir in the sun-dried tomatoes and herbs, reduce the heat, cover, and simmer until the broccoli is tender, 10 to 12 minutes.
Spoon over freshly cooked pasta and season with black pepper to taste.
Calories 599 Calories from Fat 93
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 385 mg16%
Total Carbohydrates 97 g32.3%
Dietary Fiber 8.3 g33.2%
Sugars 10.3 g
Protein 18 g36.1%
Vitamin A 13.9% Vitamin C 96%
Calcium 11% Iron 32.8%
*Based on a 2000 Calorie diet