| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 8 | oz | Pasta |
| 1 | t | Extra virgin olive oil |
| 1 | Clove garlic, minced | |
| 2 | c | Broccoli flowerets |
| 1/2 | c | Nonfat chicken broth |
| 1/4 | c | Pine nuts, pignolia |
| toasted | ||
| 1/2 | c | Parmesan cheese, freshly |
| grated | ||
| Freshly ground black pepper | ||
| 221 | c | alories, 6 grams fatt. Recipe By : Kathie Briggs |
INSTRUCTIONS
Place a large pot of water on high heat and bring to a boil for pasta and broccoli. Meanwhile, heat the olive oil in a saucepant over medium heat, add the garlic and cook it, stirring constantly for about 30 seconds. Reduce the heat to low, pour in the stock and let it simmer while you prepare the pasta. Boil the pasta (time will vary depending on shape) and add the broccoli about 5 minutes before the pasta is done. Drain pasta and broccoli. Toss with sauce, pine nuts, cheese and pepper. Posted to Digest eat-lf.v096.n200 Date: Sun, 27 Oct 1996 15:30:41 -0500 From: Kathie Briggs <kjbriggs@voyager.net> NOTES : Toast the pinenuts in small, dry skillet over medium heat.
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Nutrition (calculated from recipe ingredients)
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Calories: 541
Calories From Fat: 142
Total Fat: 16.3g
Cholesterol: 32.3mg
Sodium: 1024.6mg
Potassium: 234mg
Carbohydrates: 70.3g
Fiber: 3.1g
Sugar: 2.8g
Protein: 28.1g