| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eat-lf mail, Low fat, Main dishes, Sauces, Side dishes | 2 | Servings | |
INGREDIENTS
| 2 | t | Olive Oil |
| 1 | t | Finely Chopped Garlic |
| 1/2 | t | Saffron Threads, Crushed Or |
| 1/8 Tsp Powdered Saffron | ||
| 1/4 | c | Nonfat Veg Chicken Broth |
| Low Sod | ||
| 1/4 | c | Dry Sherry |
| 1 | Tomato, Note 1 | |
| 2 | T | Chopped Fresh Parsley |
| Salt And Pepper, To Taste | ||
| 1/4 | lb | Pasta |
| 10 | g Sod 50mg CFF 18.3% |
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 <reggie@reggie.com> NOTES : Cal 301.4 Total Fat 5.6g Sat Fat 0.8g Carb 46.2g Fib 2.2g Pro Recipe by: Eating Well, Mar/Apr 1996 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 05, 1999, converted by MM_Buster v2.0l.
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