| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eat-lf mail, Low fat, Main dishes, Sauces, Side dishes | 2 | servings | |
INGREDIENTS
| 2 | ts | Olive Oil |
| 1 | ts | Finely Chopped Garlic |
| 1/2 | ts | Saffron Threads; Crushed Or 1/8 Tsp Powdered Saffron |
| 1/4 | c | Nonfat Veg Chicken Broth; Low Sod |
| 1/4 | c | Dry Sherry |
| 1 | lg | Tomato; Note 1 |
| 2 | tb | Chopped Fresh Parsley |
| Salt And Pepper; To Taste | ||
| 1/4 | lb | Pasta |
INSTRUCTIONS
Vine-ripened tomatoes are a must for this sauce. Note 1: OR 2 small tomatoes, peel, seeded, chopped, (abt 3/4 C) Heat oil in a small saucepan over med heat. Add garlic and stir until lightly colored, about 30 seconds. Add saffron and stir for 5 more seconds. Stir in chicken broth and sherry and simmer until reduced to 2 Tbsp, about 5 min. Transfer sauce to a small bowl and set aside to cool. Just before serving, stir in tomatoes and parsley. Season with salt and pepper. Spoon over hot cooked asparagus or pasta. Makes 3/4 C This was enough for 2 of us. It has a wonderful smell, flavor and color. Quite easy to prepare also. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <[email protected]> NOTES : Cal 301.4 Total Fat 5.6g Sat Fat 0.8g Carb 46.2g Fib 2.2g Pro 10.3g Sod 50mg CFF 18.3% Recipe by: Eating Well, Mar/Apr 1996 Posted to EAT-LF Digest by Reggie Dwork <[email protected]> on Feb 05, 1999, converted by MM_Buster v2.0l.
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