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.