| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta, Sauces, Low-cal |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
md |
Garlic cloves, chopped fine |
| 1/2 |
lb |
Broccoli florets and stems, cut into 1/2" pieces (about 2 cups) |
| 1 |
c |
Reduced chicken broth |
| 1 |
c |
Dry white wine |
| 24 |
|
Sun dried tomatoes, cut with scissors into 1/4" wide strips |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried marjoram |
|
|
Freshly ground black pepper |
|
|
Cooked pasta – your choice |
INSTRUCTIONS
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. Note 1: to
make reduced chicken broth, briskly boil 2 cups of the broth of your choice
until it evaporates down to 1 cup (about 15 minutes) Note 2: Be sure to use
sun-dried tomatoes packaged without oil
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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