| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Thin slivers of garlic |
| 12 |
oz |
Spaghetti |
| 2 |
tb |
Pignoli; (toasted in hot skil |
| 2 |
c |
Fresh or frozen broccoli |
| 1 |
|
Grated parmesan cheese |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
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 spaghetti til al dente.
Toss with broccoli and garlic oil; sprinkle with pignoli and grated cheese
before serving.
Per serving: 480 Calories (kcal); 20g Total Fat; (37% calories from fat);
11g Protein; 64g Carbohydrate; 1mg Cholesterol; 29mg Sodium Food Exchanges:
4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
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