Try this Broccoli with Sun-Dried Tomatoes over Pasta recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large saucepan over moderate heat. Add the garlic; as soon as it sizzles, add the broccoli and saute, stirring continuously, until it turns dark green, about 1 minute. Add the broth and wine and bring to a boil. Stir in the sun-dried tomatoes and herbs, reduce the heat, cover, and simmer until the broccoli is tender, 10 to 12 minutes. Spoon over freshly cooked pasta and season with black pepper to taste. Note 1: to make reduced chicken broth, briskly boil 2 cups of the broth of your choice until it evaporates down to 1 cup (about 15 minutes) Note 2: Be sure to use sun-dried tomatoes packaged without oil
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 | ||
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Calories: 84 | ||
Calories from Fat: 21 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 359.5mg | 12 % | |
Potassium 659.3mg | 17 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 8.4g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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