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Tri Color Noodles With Broccoli

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Ingredients
  Fresh broccoli florets 1 1⁄2 Cup (24 tbs)
  Noodles 3 Ounce (Tri Colored, Ruffled)
  Olive oil 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Anchovy fillets 1 Ounce, coarsely chopped
  Garlic 2 Clove (10 gm), minced
  Dry white wine 1⁄4 Cup (4 tbs)
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Pitted black olives 6 Large, sliced
  Chopped fresh thyme 2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

1. In large pot of boiling water, cook broccoli 2 minutes. With slotted spoon, remove to serving bowl; reserve liquid in pot.
2. Return liquid in pot to a boil. Add noodles; cook 7-9 minutes, or until tender; drain and reserve.
3. Meanwhile, in large nonstick skillet, heat oil; add onion, anchovies and garlic. Cook, stirring constantly, 4 minutes, or until garlic is tender.
4. Add broccoli, wine, parsley, olives, thyme and salt to skillet; cook, stirring, 3-4 minutes, or until liquid evaporates.
5. Add broccoli mixture to noodles; toss to mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Broccoli
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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