Spaghetti With Broccoli And Pignoli In Browned Garlic Oil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Olive Oil |
| 1 | T | Garlic, thin slivers |
| 2 | c | Fresh Or Frozen Broccoli* |
| chopped | ||
| 12 | oz | Spaghetti |
| 2 | T | Pignoli, toasted |
| Grated Parmesan Cheese |
INSTRUCTIONS
slightly thawed if frozen. Heat oil in a medium skillet over low heat; stir in garlic. Saute, stirring, just until edges begin to turn golden, about 3 minutes. Add the broccoli; cover and cook over low heat until tender, about 5 minutes. Cook the spaghetti in plenty of boiling salted water until al dente, or firm to the bite, about 7 to 10 minutes; drain. Toss with broccoli and garlic oil; sprinkle with pignoli and grated cheese before serving. Recipe by: 365 Ways to Cook Pasta by Marie Simmons Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 716
Calories From Fat: 306
Total Fat: 35g
Cholesterol: 37.4mg
Sodium: 842.4mg
Potassium: 550.1mg
Carbohydrates: 70.3g
Fiber: 4.9g
Sugar: 3.1g
Protein: 31.3g